Frog Eye Salad

My mom makes this usually at Easter time. I love it. From her Gooseberry Patch Hometown Favorites Cookbook. Best if started the night before you want to serve.

• Ready In: 1 hr
• Serves: 8-12

Ingredients

• 1  cup sugar
• 2  tablespoons all-purpose flour
• 1⁄2 teaspoon salt
• 2  eggs, beaten
• 2 (20 ounce) cans crushed pineapple, drained (reserve 1 3/4 cup juice)
• 1  tablespoon lemon juice
• 1  lb  acini-de-pepe pasta, cooked
• 1 (20 ounce) can chunk pineapple, drained
• 3 (11 ounce) cans mandarin oranges, drained
• 1  cup marshmallows
• 1 (16 ounce) carton Cool Whip

Directions

1. Add the sugar, flour, salt, eggs, and 1 3/4 cup reserved pineapple juice to a saucepan; cook over medium heat and stir constantly until thickened.
2. Add in lemon juice; stir to combine.
3. Take pan off of burner and allow mixture to cool to room temperature.
4. Combine the sauce and cooked pasta in a mixing bowl; refrigerate overnight.
5. When ready to serve, add in the pineapple (crushed and chunks), oranges, marshmallows, and Cool Whip; mix gently to combine.