Frog Eye Salad

This sweet pasta dish is filled with crushed pineapple, Mandarin oranges, coconut, and mini marshmallows in a creamy pineapple dressing.

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In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs.Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.

Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.

In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.

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