This salad needs to sit overnight or several hours to set up, I hate when a recipe doesn’t state that up front and I’m all excited to make it for dinner but haven’t read to the end to realize it will need more hours to complete than I have time for! This salad is great for large gatherings and holds well for several days.
Cook ‘frog eye’ pasta according to directions, plus a pinch of salt and oil. When cooked, rinse in cool water, drain and cool.
In a medium saucepan: Combine sugar, flour, salt then add pineapple juice & eggs. Cook stirring until thick on medium high. Add lemon juice and cool.
Pour the egg mixture over the macaroni and add the canned fruit. Stir a little bit. Then carefully fold in the whipped topping. Refrigerate overnight or as long as you can stand it. Just before serving add marshmallows and coconut. Stir and serve.
Optional: Top with sliced maraschino cherries for garnish.
I keep a bottle of dried parsley in the fridge and dust every dish with a little dried, or even better, fresh parsley. This helps the kids realize there is no such thing as “white food,” and it gets them used to the idea that herbs are supposed to be in food.