Frog Eye Salad

Name: Frog Eye Salad
Ingredients: 1 cup sugar; 2 tbsp flour; 2 1/2 tsp salt; 1 3/4 cup pineapple juice; 2 eggs beaten; 1 tbsp lemon juice; 3 quarts water; 1 tbsp cooking oil; 1 (16 oz) package acini de pepe; 3 (11 oz) cans mandarin oranges drained; 2 (20 oz) cans pineapple chunks drained; 1 (20 0z) can crushed pineapple; 1 (9 oz) container non-dairy whipped topping; 2 cups miniature marshmallows; 2 cups coconut (optional)

Ingredients

1 cup sugar
2 tbsp flour
2 1/2 tsp salt
1 3/4 cup pineapple juice
2 eggs beaten
1 tbsp lemon juice
3 quarts water
1 tbsp cooking oil
1 (16 oz) package acini de pepe
3 (11 oz) cans mandarin oranges drained
2 (20 oz) cans pineapple chunks drained
1 (20 0z) can crushed pineapple
1 (9 oz) container non-dairy whipped topping
2 cups miniature marshmallows
2 cups coconut (optional)

Instructions

Combine sugar, flour, and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cover over moderate heat, stirring until thickened. Add lemon juice. Cool to room temperature. Bring water, 2 teaspoons salt and oil to boil. Add acini de pepe. Rinse with water, drain again, and cool to room temperature.
Combine egg mixture and Acini de pepe. Mix lightly but throughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Great for Family Reunions or Church Parties.