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.