Acini de Pepe Salad (Frog Eye Salad)

This makes a big salad for parties or pot lucks, serves 25. Saves well for leftovers too. Start this the night before you want to serve it, or at least 12 hours minimum beforehand.

You will need:

1 cup sugar

2 Tbsp flour

1/2 tsp salt

1-3/4 cup pineapple juice *

2 eggs

1 Tbsp lemon juice

1 box acini de pepe pasta

3 cans mandarin oranges 11 oz each

2 cans pineapple chunks 20 oz each

1 can crushed pineapple 20 0z

1 carton cool whip 9 oz

1 cup miniature marshmallows

1 cup flaked coconut (optional)

The night before you want to serve the salad, combine in a saucepan the sugar, flour, salt, pineapple juice and beaten eggs. Cook over medium heat until thick then stir in the lemon juice. Set aside to cool. Cook the acini de pepe pasta according to package directions. Drain and rinse with cold water. Combine pasta with egg mixture in a large bowl and refrigerate overnight.

The next day, combine the pasta mixture with the oranges, all of the pineapple, cool whip, marshmallows and coconut. Fold all together and chill until ready to serve.

*Get the pineapple juice from the cans of pineapple, drain the pineapple saving the juice and then save the pineapple for the next day when you put the salad together.