Mom's Frog Eye Salad

• Produce

  • 22 oz Mandarin oranges
  • 8 oz Pineapple

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 tbsp Lemon juice

• Pasta & Grains

  • 8 oz Acini de pepe pasta

• Baking & Spices

  • 8 oz Cool whip
  • 1 tbsp Flour
  • 1/4 tsp Salt
  • 1/2 cup Sugar

• Nuts & Seeds

  • 3/4 cup Coconut

• Drinks

  • 1 cup Pineapple juice

• Desserts

  • 1 1/2 cups Marshmallows, miniature

• Other

  • 20 ounces pineapple tidbits, drained and reserve juice

Found on sixsistersstuff.com

Description

Ingredients

• 8 ounces Acini De Pepe pasta
• 1 cup pineapple juice (reserved from pineapple tidbits)
• 1/2 cup sugar
• 1 tablespoon flour
• 1/4 teaspoon salt
• 1 egg beaten
• 1/2 tablespoon lemon juice
• 22 ounces mandarin oranges, drained
• 20 ounces pineapple tidbits, drained and reserve juice
• 8 ounces crushed pineapple, drained
• 1 1/2 cups miniature marshmallows
• 3/4 cup coconut, shredded
• 8 ounces cool whip

Directions

• Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
• In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
• In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in cool whip. Refrigerate until serving. This recipe can easily be doubled.