{Frog Eye} Hawaiian Salad

This deliciously sweet fruit salad is perfect side for BBQ's and potlucks.  We always called it Frog Eye Salad growing up because of the perfect little circular pasta.

Frog Eye Hawaiian Salad

1 c. sugar

2 Tbsp. flour

1/2 tsp. salt

2 eggs, beaten

1 Tbsp. lemon juice

16 oz. Acine di Pepe

3 11oz. cans mandarin oranges

2 20oz. cans pineapple chunks

20oz can crushed pineapple

1 3/4 c. pineapple juice (drained from above cans)

8 oz. whipped topping

1 c. mini marshmallows

1 c. coconut

Drain the 3 cans of pineapple, reserving 1 3/4 c. of the juice.

In a medium saucepan combine sugar, flour and salt.

Gradually stir in pineapple juice and eggs.

Cook over medium heat, stirring, until thickened.

Ad lemon juice.

Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions.

Drain and rinse with cold water.

Let drain until pasta reaches room temperature.

When pineapple mixture and pasta have cooled, mix lightly but thoroughly.

Refrigerate 6-8 hours (or overnight) in an airtight container.

When ready to serve, stir in remaining ingredients.

Makes 25 servings.