Frog Eye Salad

Named for the round little pasta that are a key ingredient to this recipe, this dish is a cross between salad and dessert. Always a hit with kids!

Ingredients

1 cup Acini Di Pepe pasta, cooked and rinsed
1/2 cup sugar
1/4 teaspoon salt
1 Tablespoon flour
2 eggs
1 cup pineapple juice (use the juice drained from pineapple below)
1 1/2 teaspoons lemon juice
1 8-ounce can crushed pineapple
1 20-ounce can pineapple tidbits, drained
1 22-ounce mandarin oranges, drained (save the juice to add later if the salad seems too thick)
1   8 ounce container Cool Whip
1 1/2 cups miniature marshmallows

Instructions

Cook one cup of pasta according to manufacturer's instructions.
Mix sugar, eggs, salt and flour in saucepan. Add pineapple juice and cook until thickened, stirring constantly. Remove from heat and add lemon juice. Cool.
In a large bowl, pour the mixture over the cooked pasta and let sit, covered and in the refrigerator,  for 8-10 hours or overnight.
Add remaining ingredients and refrigerate for 3-4 hours before serving. Add more juice from mandarin oranges if too thick.
This will keep in the refrigerator for 2 weeks.