Frog Eyed Salad

INGREDIENTS

• 1/2 Cup - Sugar

• 1 Tbs - All-purpose Flour

• 1/4 tsp - Salt

• 1 Can (20 oz) - Pineapple Chunks (undrained)

• 1 Can (8 oz) - Crushed Pineapple (undrained)

• 1 - Egg (beaten)

• 1-1/3 Cups - Acini di Pepe Pasta (uncooked)

• 2 tsp - Lemon Juice

• 2 Cans (11 oz) - Mandarin Orange Slices (drained)

• 3-1/2 Cups - Cool-Whip

• 3 Cups - Miniature Marshmallows

• 1/2 Cup - Flaked Coconut

• Maraschino Cherries

DIRECTIONS

In a medium saucepan, stir together sugar, flour, and salt. Drain pineapple, reserving 1 cup of juice. Gradually whisk juice and egg into sugar mixture. Stir over medium heat until mixture boils, add lemon juice. Cool to room temperature. Cook and drain pasta, then rinse with cold water. Combine pasta and sugar mixture. Refrigerate overnight (covered). Add pineapple, oranges, 2 cups of Cool-Whip, marshmallows, and coconut. Top with remaining Cool-Whip and garnish with cherries. Cool until served.