Frog Eye Salad

Frog Eye Salad (Ben’s favorite!) by Beth McNaughton

Cook "Acine de Pepe" pasta, then drain and cool.

Mix together:
1 cup sugar
2 TBS Flour
1 ¾ cup pineapple juice
2 beaten eggs

Cook until thickened and then cool.

3 cans Mandarin oranges (drained)
2 large cans chunked pineapple (drained)
1 large can crushed pineapple (drained)
1 large cool whip

Optional:
Coconut
Grapes
Mix all together and add 1 cup miniature marshmallows. Let cool in fridge for several hours or overnight. Serves 15-20.