Frog Eyed Salad

This is a salad my Uncle Bill use to make us. Whenever I make it or eat it I think of him. When he made it, for some reason it always tasted better . This recipe makes a boat load. I use it for a crowd and you make it the night before...

Frog Eyed Salad

1 cup sugar
2 Tbsp flour
1/2 tsp salt
2 large cans pineapple chunks
2 large cans crushed pineapple
2 eggs, beaten
4 tsp. lemon juice
16 oz. acini de pepe pasta (uncooked)
3 cans mandarin oranges
2 cups cool whip

In a medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal one cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.

Meanwhile, cook pasta according to directions. Drain and rinse in cold water.

In a large bowl, stir together mixture and pasta. Cover and refrigerate several hours or overnight. Add crushed pineapple chunks, oranges and 2 cups Cool Whip. Mix well and chill. Can add 1 cup marsh mallows and 1/2 cup coconut.