Frog Eye Salad

Ingredients

1 cup sugar
2 tablespoons flour
1 teaspoon salt
2 eggs
1 3/4 cups pineapple juice
1 tablespoon lemon juice
16 ounces cooked Ancini de Pepe pasta
18 ounces Cool Whip
33 ounces drained mandarin oranges
40 ounces crushed pineapple
1 1/2 cups miniature marshmallows
1 cup coconut

Directions

Mix the sugar, flour, and salt in a saucepan.
Beat in the eggs. Add the pineapple and lemon juice.
Cook over medium until thick. Add the pasta.

Remove from the heat and refrigerate overnight.
Fold in the Cool Whip. Mix in the oranges, pineapple,
marshmallows, and coconut.
Chill again for at least 3 hours before serving.