Frog Eye Salad

I made frog eye salad for the first time yesterday. This recipe says it makes 8-12 servings. I doubled it. It made so much that the 16 of us did not eat even half of it. One batch makes enough to fill up my big pink bowl.

I think I would like it without the coconut, and if you were eating it right away, I'd like some banana slices and not so much pineapple. I would definitely add more marshmallows--it's dessert anyway--and they are the kids' favorite part.

This is the one big bowl size (serves 16?)

Put water in a pot and heat to a boil on the stove. Add:
1 TB vegetable oil
2 tsp. salt
16 oz. acini di pepe pasta
Cook until al dente. Drain and rinse.

In a saucepan combine and then cook (stirring) over medium heat until thickened:
1 cup white sugar
2 TB flour
½ tsp salt
1 ¾ cup pineapple juice (use the juice from the cans below)
2 eggs, beaten

Remove from heat and add:
1 TB lemon juice
Cool to room temperature.

In a large bowl, combine the pasta with the sauce. Add:
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple tidbits, drained
1 (20 oz.) can crushed pineapple, drained
1 (8 oz.) container of Cool Whip

Mix well and refrigerate until chilled. Before serving add:
2 cups mini marshmallows (original recipe only has 1 cup)
1 cup shredded coconut (optional--we usually leave it out)