Frog Eye Salad…..S H

1/2 Cup Sugar
1 Tablespoon flour
1/4 tsp salt
1 (8 ounce) can crush pineapple, drained
1 k(20 ounce) can pineappl3 chunks in its own juice, drained
2 (11 ounce) càns Mandarin orange segments, drained
1 egg beaten
2 tsp lemon juice
1 1/3 Cup (8 ounces) Acini Di Pepe pasta, uncooked
3 1\2 Cups ( 8 ounces) frozen non-dairy whipped topping, thawed and divided
3 Cups miniature marshmallows (optionals)
1\2 Cup Flake Coconut (optional)
Maraschino cherries (optional)
Nuts, walnuts or pecans crunched up small (optional)

in medium saucepan, stir together Sugar, flour, and salt.

Drain pineapple, reserve juice to equal 1 cup. With wisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.

Meanwhile, Cook pasta according to packâge directions; drain. Rinse with cold winter cold water to cool quçkly; drain well.

In a large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.

Add crushed pineapple, and chunked pineapple, Mandarin oranges, whipped topping, cherries marshmallows, coconuts, and nuts. Mix gently and thought. Cover; refrigerate until cold.

Top with some cherries, àny leftover orange and whip topping
Makes 12 servings