Frog's Eye Salad

Frog's Eye Salad

1/2 cup granulated sugar

1 tablespoon all-purpose flour

1/4 teaspoon salt

1 (8-ounce) can crushed pineapple, undrained

1 (20-ounce) can pineapple chunks in its own juice, undrained

2 (11-ounce) cans mandarin orange segments, drained

1 large egg, beaten

2 teaspoons lemon juice

1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked

3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided

3 cups miniature marshmallows

1/2 cup flaked coconut

Maraschino cherries (optional)

1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
5. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.
6. Top with remaining whipped topping; garnish with cherries, if desired.

Makes 12 servings.