Frog-Eye Salad - Original


1 cup sugar

2 tbsps flour

2 1/2 tsps salt

1 3/4 cups pineapple juice

2 eggs beaten

1 tablespoon lemon juice

3 qts water

1 tablespoon oil

16 ozs acini de pepe pasta

3 11-oz cans mandarin oranges

2 20-oz cans pineapple chunks in juice

1 can 20-oz crushed pineapple

9 ozs Cool Whip®


Combine sugar, flour, 1/2 tsp salt. Gradually stir in pineapple juice & eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool to room temperature.
Bring water, 2 tsp salt & oil to boil. Add pasta and cook at rolling boil until tender. Drain and rinse. Cool to room temperature.
Combine egg mixture and pasta. Mix lightly but thoroughly. Refrigerate overnight in airtight container.
Add fruits & Cool Whip the next day. Mix and refrigerate until all is cold.