1 pkg. Acini de Pepe (tini tiny pasta)
2 cans pineapple crushed
2 cans pineapple chunks
2 cans mandarin oranges
1 bottle maraschino cherries
1 ctn. Cool Whip
1 cup sugar
1 tsp lemon juice
3 quarts water
1 Tbsp oil
2 1/2 tsp salt (separated)
1 Tbsp. flour
In a large pot, put 3 quarts of water, 2 tsp. salt, and 1 Tbsp oil and bring it to a boil. Then add the box of Acini de Pepe and let it cook for 10-15 minutes. Then drain the water off of it without loosing all your noodles!
While that's cooking, open your cans of fruit, keeping only the pineapple juice. Measure 2 1/2 cups pineapple juice into a large saucepan. Add 1 Tbsp flour, 1 cup sugar, 1/2 tsp salt, 2 eggs, to the pineapple juice and cook until thickened. Then add 1 tsp lemon juice when you take it off the heat! (Don't forget).
While this is cooking, cut the mandarin oranges in half or small pieces. Using gloves, cut the maraschino cherries into quarters. All the fruit can be combined into a bowl and put into the fridge.
Combine the noodles and the sauce together in a very large bowl. Put the lid on it and let it sit over night or for about 8 hours to marinate. The next day, combine the bowl of fruit, the container of Cool Whip into the bowl of noodles and stir well. Enjoy!
This recipe is much better than any other "Frog Eye Salad" I've ever had.