Frog Eye Salad

INGREDIENTS:

12 oz acini de pepe pasta

2 (20 oz each) cans pineapple tidbits, drained and juice reserved

1 (20 oz) can mandarin oranges, drained

1 cup granulated sugar

2 tablespoons all-purpose flour

3 eggs, beaten

1/2 cup shredded sweetened coconut

1 cup mini marshmallows

8 oz cool whip, thawed

DIRECTIONS:

In a large pot of salted boiling water, prepare pasta according to package directions. Drain and set aside to cool.

To a large mixing bowl, add the drained mandarin oranges and pineapple tidbits. Set aside.

In a medium saucepan, combine 1 3/4 cup of the reserved pineapple juice and the granulated sugar. Whisk over medium heat until dissolved.

Add beaten eggs and flour. Heat mixture to 170°F, whisking constantly. Mixture will thicken to a custard consistency after 10-20 minutes. Remove from heat and let cool completely.

Once cool, add to bowl with fruit. Add marshmallows and coconut and stir to combine …