Acini De Pepe Fruit Salad

Sometimes referred to as "Frog Eye Salad," this fruit and cream combination is one of my favorite childhood dishes...Who knew pasta could be so sweet?

Acini De Pepe Fruit Salad

Dressing:

1 cup sugar

2 Tbsp flour

1/2 tsp salt

3/4 cup pineapple juice (use juice drained from cans that will be added later)

2 eggs, beaten

3 Tbsp lemon juice

Combine sugar, flour and salt. Gradually stir in pineapple juice. Add eggs. Cook over medium heat and stir until thick. Add lemon juice and cool.

Next: Boil 3 quarts water to which salt and 3 Tbsp oil has been added. Add one package Acini De Pepe (found in the pasta aisle...) and boil until tender (10 minutes.) Drain and rinse in cold water. Combine acini and dressing and refrigerate overnight.

Two hours before serving, add to acini mixture:

1 tub Cool Whip (12 oz)

2 cans pineapple tidbits or chunks (20 oz, drained)

2 cans crushed pineapple (20 oz, drained)

2 cups miniature marshmallows

3 cans mandarin oranges (11 oz, added last)