Frog Eye Salad

     1 c acini di pepe pasta

     water

     2 cans mandarin oranges

     1 can (20 oz) crushed pineapple

     1 c sugar

     1/2 tsp salt

     2 eggs, well beaten

     3 tbsp flour

     8 oz. Cool Whip, thawed

     4 c miniature marshmallows

     1 c maraschino cherries, drained (optional)

Bring water to a boil and cook acini di pepe pasta for 9 minutes.  Drain.  Drain mandarin oranges and pineapple, reserving 1 1/2 c of juice.  Refrigerate mandarin oranges and pineapple.  In a medium saucepan, combine juice with sugar, salt, eggs, and flour.  Cook, stirring constantly with a whisk, until thick.  Remove from heat.  Add drained pasta to sauce and mix gently.  Place in a large, covered bowl, and refrigerate overnight.  Add drained fruit, Cool Whip, and miniature marshmallows to acini di pepe mixture.  Combine gently and refrigerate until ready to serve.

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