Acini Di Pepe Salad [Frog Eye]

Serves 4-5

1 cup sugar

2 tablespoons flour

¼ teaspoon salt

1 ¾ cups pineapple juice

1 tablespoon lemon juice

2 eggs, well beaten

1 package Acini Di Pepe pasta** [May use spezziello pasta]

1 (20 Oz.) can pineapple chunks, drained, save juice

1 (20 Oz.) can crushed pineapple

3 (11 Oz.) cans mandarin orange segments, drained

1 (9 Oz.) carton Cool Whip

3 cups miniature marshmallows

1 cup coconut

1 small jar maraschino cherries, drained, sliced and rinsed

Combine first six ingredients in a medium sauce pan. Cook until it begins to thicken. Let cool to room temperature.

Cook pasta approximately 9 minutes; rinse and drain in cold water; rinse and drain again.

Combine pasta with pineapple and refrigerate for 3-4 hours or overnight.

Combine pasta/pineapple mixture with next 5 ingredients.

Chill and serve.

** Acini Di Pepe pasta is small, ball-shaped pasta (like BBs).

www.Men-Can-Cook.com