Frog Eye Salad

A Breinholt staple that I have incorporated into Dorrough get-togethers
Jill Dorrough

1 cup sugar 2 TBSP flour 1/2 tsp salt 1 3/4 c pineapple juice (drained from cans) 2 eggs, beaten 1 TBSP lemon juice 1 pound box of acini de pepe pasta 3 cans mandarin oranges 2 cans pineapple tidbits or chunks 1 9-oz carton of Cool Whip, thawed 1/2 package miniature marshmallows 1 cup flaked coconut (I never add this) Directions: Cook acini de pepe in boiling water for 9 minutes. Drain. While pasta is cooking, make the sauce: Combine sugar, flour and salt in a medium saucepan. Stir in pineapple juice and eggs. Cook, stirring constantly until thickened. Add lemon juice and remove from heat. Cool to room temperature Combine egg mixture and acini de pepe and refrigerate overnight in an airtight container (don't skip this part!) Add fruit, marshmallows and cool whip and mix thoroughly. Refrigerate in airtight container until thoroughly chilled.