Frog Eye Salad

INGREDIENTS

• 12 oz acini de pepe pasta
• 2 (20 oz each) cans pineapple tidbits, drained and juice reserved
• 1 (20 oz) can mandarin oranges, drained
• 1 cup granulated sugar
• 2 tablespoons all-purpose flour
• 3 eggs, beaten
• 1/2 cup shredded sweetened coconut
• 1 cup mini marshmallows
• 8 oz cool whip, thawed

PREPARATION

1. In a large pot of salted boiling water, prepare pasta according to package directions. Drain and set aside to cool.
2. To a large mixing bowl, add the drained mandarin oranges and pineapple tidbits. Set aside.
3. In a medium saucepan, combine 1 3/4 cup of the reserved pineapple juice and the granulated sugar. Whisk over medium heat until dissolved.
4. Add beaten eggs and flour. Heat mixture to 170°F, whisking constantly. Mixture will thicken to a custard consistency after 10-20 minutes. Remove from heat and let cool completely.
5. Once cool, add to bowl with fruit. Add marshmallows and coconut and stir to combine. Cover and chill at least 6 hours and preferably overnight.
6. When ready to serve, stir in the cool whip. Top with additional coconut and marshmallows if desired. Enjoy!