Old-Fashioned Frog's Eye Salad

    1/2 c  Sugar
      1 tb All-purpose flour
    1/4 ts Salt
      1 cn (20 oz.) pineapple chunks
           -- undrained
      1 cn (8 oz.) crushed pineapple
           -- undrained
      1    Egg; beaten
      2 ts Lemon juice
      8 oz Acini Pepe, uncooked
      2 cn Mandarin orange segments
           -(11 oz. size cans), drained
      8 oz Non-dairy whipped topping
           - thawed and divided
      3 c  Miniature marshmallows
    1/2 c  Flaked coconut
           Maraschino cherries

In medium saucepan, stir together sugar, flour and salt. 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. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 (About 1 cup ea.).


Yield: 12 Servings