Acini de Pepe Fruit Salad aka Frog Eye Salad

 Recipe: Marie Coombe

1 package acini

1 cup sugar

2 Tbsp flour

1 1/3 cup pineapple juice (use juice from drained pineapple)

2 eggs, beaten

1/2 tsp salt

1 Tbsp lemon juice

3 (11 ounce) cans mandarin oranges, drained

2 (20 ounce) cans pineapple chunks, drained (save juice separately)

2 cups miniature marshmallows

1 cup coconut

1 large frozen Cool Whip

Cook acini in 3 quarts of water with 1 tsp oil and 2 tsp salt. When tender rinse in colander and cool.

In the meantime, in a medium saucepan combine sugar, flour, pineapple juice (use the drained pineapple juice from canned pineapple) eggs, salt and lemon juice; cook until thickened. Cool.

In a very large bowl combine cooled acini and cooled sauce. Add mandarin oranges, pineapple chunks, marshmallows, coconut and frozen topping; mix well. Place in refrigerator overnight. Will keep in refrigerator for 2 or 3 days. Add sliced bananas just before serving if desired.