Frog Eyed Salad

by Jodi Leishman

1 cup sugar

1 Tbsp flour

1/2 tsp salt

1-3/4 cup pineapple juice

2 eggs beaten

1 Tbsp lemon juice

1 pkg Acini de Pepe Pasta

3 cans mandarin oranges

2 cans pineapple, drained

1 cup miniature marshmallows

1 carton cool whip

Cook: pasta, rinse, and drain again.  Let pasta cool to room temperature, set aside.  

Cook: sugar, flour 1/2 tsp, salt, pineapple juice and eggs

Combine: pasta and sauce and refrigerate over night.  Next day, combine with all the fruit and cool whip = chill and serve