Frog Eye Salad

Ingredients

• 1.75 cups unsweetened pineapple juice
• 1 cup white sugar
• 2 large eggs , beaten
• 2 tablespoons all-purpose flour
• 2.5 teaspoons salt , divided
• 1 tablespoon lemon juice
• 1 tablespoon vegetable oil
• 1 package acini di pepe pasta , 16 ounce
• 3 cans mandarin oranges , 11 ounce
• 2 cans pineapple tidbits , 20 ounce
• 1 can crushed pineapple , 20 ounce
• 1 container frozen whipped topping , 8 ounce
• 1 cup miniature marshmallows
• 1 cup shredded coconut

Instructions

1. 1

   Gather all ingredients.

2. 2

   Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened.

3. 3

   Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.

4. 4

   Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.

5. 5

   Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.

6. 6

   Before serving, add marshmallows and coconut; toss and serve.