Frog Eye Fruit Salad

1 Tbsp. Cooking Oil–

(1) 16 Oz. Acini De Pepe–

(3) 11 Oz. Cans Mandarin Oranges (Drained)

(2)- 20 Oz. Cans Pineapple Tidbits (Drained)

(1)-20 Oz. Can Crushed Pineapple (Drained)

(1)- 12 Oz. Carton Whipped Topping2 Cups Miniature Marshmallows

1 Cup Sugar

2 Tbsp. Flour

2 ½ tsp. Salt

1 3/4 Cups Pineapple Juice

2 Eggs, Beaten

1 Tbsp. Lemon Juice

3 Quarts Water

1 Cup Shredded Coconut (opt)

 

Directions:

Combine sugar, flour & ½ tsp. of the salt, gradually stir in pineapple juice & eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining salt (2 tsp) & oil to boil. Add acini de pepe. Cook at rolling boil until acini de pepe is done. Drain, rinse with cool water, drain again and cool to room temperature. Combine egg mixture & acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly.

Recipe from Robert Stevens