Frog Eye Salad

Directions

1. Cook ‘frog eye’ pasta according to directions, plus a pinch of salt and oil. When cooked, rinse in cool water, drain and cool.
2. 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.
3. 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.
4. Optional: Top with sliced maraschino cherries for garnish.