Frog Eye Salad- Jeri

Frog Eye Salad

"A creamy pineapple juice and egg dressing is cooked up for this incredible fruit and pasta salad, and when it 's combined with pineapple tidbits, mandarin oranges, pasta and whipped topping, the end result is smashing. Serves twelve." (This recipe makes much more than 12 servings!)

INGREDIENTS:
1 cup white sugar
2 tablespoons all-purpose flour
2 1/2 teaspoons salt
1 3/4 cups unsweetened
pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta (WHICH YOU CAN FIND AT WEIS! HOORAY =)
3 (11 ounce) cans mandarin
oranges, drained
2 (20 ounce) cans pineapple
tidbits, drained
1 (20 ounce) can crushed
pineapple, drained
1 (8 ounce) container frozen
whipped topping, thawed (I use whipped cream.)
1 cup miniature marshmallows
1 cup shredded coconut

DIRECTIONS:
1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.