How To make Chrissie's Frog Eye Salad

Ingredients
1
cup
sugar
2
teaspoon
flour
1/2
teaspoon
salt
1 3/4
cup
pineapple juice
2
each
egg, beaten
1
tablespoon
lemon juice
3
qt
water
2
teaspoon
salt
1
teaspoon
cooking oil
1
each
acini de pepe (a type of pasta), package
3
each
mandarin oranges (11 oz cans), drained
2
each
pineapple, crushed (20 oz cans), drained
1
each
cool whip (12 oz carton)

Directions:
Combine sugar, flour, 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature.
Bring water, 2 teaspoons salt, and oil to boil. Add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse with water, drain again and cool to room temperature.
Combine egg mixture and Acini de Pepe, mix lightly but throughly.
Refrigerate over night, in an air tight container. Add remaining ingredients, mix lightly, but throughly.
Chill. Salad may be refrigerated as long as a week in air tight container.
Variation: Add red (or green) food coloring to pasta as it cooks. May add a package of colored marshmallows. I add the marshmallows and this makes a good pot luck recipe as it makes a big portion.