Frog Eye Salad

It's a crime in the Sangster household not to have this salad for holiday meals.

1 box Acini de Pepe pasta
3 cans (11 oz) mandarin oranges
2 cans (20 oz) pineapple chunks
18 oz carton Cool Whip
1 cup mini marshmallows
1 can (20 oz) crushed pineapple

1 cup sugar
1/2 tsp salt
2 Tbl flour
2 eggs, beaten
1 3/4 cup pineapple juice
1 Tbl lemon juice

Combine sugar, flour, salt; gradually stir in pineapple juice and eggs. Cook over moderate heat until thickened, stirring frequently. Stir in lemon juice. Cool to room temperature.

Cook pasta with 2 tsp salt and 1 Tbl oil until done, about 8-10 minutes. Rinse. Cool to room temperature. Combine with egg mixture. Refrigerate overnight or for several hours. Add remaining ingredients. Makes a ton- double at your own risk!