Frog Eye Salad

1 cup sugar
2 Tbs flour
1/2 tps salt
1 3/4 cups pineapple and/or fruit juice (from the canned fruit) Use all the canned pineapple juice and add the remaining juice to bring it up to 1 3/4 cup
2 eggs, beaten
1 Tbs lemon juice
1 Tbs oil
1 16oz box acinide peppe pasta
2 11oz cans mandarin oranges drained, juice reserved
1 20oz can chunk pineapple drained, juice reserved
1 20oz can crushed pineapple drained, juice reserved
2 cans (about 30 oz total) fruit cocktail drained, juice reserved about
1 9oz cool whip, thawed
1 cup mini marshmallows
1 cup flaked, sweetened coconut

1. In medium sauce pan, combine sugar, flour and salt. Gradually stir in pineapple juice and eggs. Cook over medium heat until thick. Add lemon juice. Cool to room temperature.
2. Boil pasta with 1 tsp salt and oil. Drain, rinse and cool.
3. Combine pudding and pasta mixture. Refridgerate overnight.
4. Add remaining ingredients to pasta mixture. Stir well. Will keep several days. Makes a lot!

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