Frog Eye Salad

This salad is a family favorite.  I think we've enjoyed it all year round, spring, summer and even at Thanksgiving.  I talked to Grandma Bonnie about it back in February and she commented how much she likes it.  The recipe might be from her, my mom, or from the acini de pepe pasta box.  Who knows, but I wanted to make it for our Easter dinner.  Both Mom and Dad said that it's perfect and tastes like I've been making it for years. :-)

1 package (8 oz.) acini di pepe
3 cans mandarin oranges
2 (20 oz.) cans crushed pineapple
1 (20 oz.) can chunk pineapple {reserve the juices from the cans}
9 oz. Cool Whip
coconut to taste
2-1/2 cups marshmallows
1-3/4 cups pineapple juice
2 T. flour
1/2 tsp. salt
1 cup flour
2 beaten eggs
1 T. lemon juice.

1.  Cook acini di pepe for 7-8 minutes in 3 quarts water with 2 tsp. salt and 1 T. oil.  Drain and let cool.
2.  In a saucepan mix pineapple juice, flour, salt, sugar and eggs.  Cook, stirring until thickened.  Remove from heat and add lemon juice.
3.  Cool sauce and mix with pasta
4.  Refrigerate several hours or over night
5.  Stir in the rest of the ingredients (pineapple, mandarin oranges, coconut, marshmallows and Cool Whip)

This salad can keep for one week in the fridge.