Frog Eye Salad (Fruit Salad)

1 C sugar
2 T flour
1 3/4 C pineapple juice
2 eggs
1 T lemon juice
1 T oil
1 C shredded coconut
3 (11 oz) cans Mandarin Oranges
2 (20 oz) cans Pineapple Chunks
1 (20 oz) can Crushed Pineapple
1 (9oz) carton Cool Whip
1 C miniature marshmellows
1 (16 oz) box Acini de Pepe

Cook the Acini de Pepe according to the directions on the box with 1 T oil in salted water. Drain and cool.

Drain the pineapple juice into a microwave safe bowl. Stir in the flour and sugar. Add in the eggs and beat together. Add to microwave and cook in 1 minute intervals for 5-8 minutes. Stir at the end of each minute. Once the mixture becomes thick remove from microwave and set aside. Once the Acini de Pepe has cooled add it to a refridgerator safe container with a sealable lid. Pour the pineapple mixture over the Acini de Pepe and refridgerate overnight or up to 2 days.

The day you serve: add the drained pineapple and mandarin oranges to the Acini de Pepe mixture. (Make sure to squeeze them out to get most of the juice out). Then add the marshmellows, coconut and cool whip and stir to combine.

This is really easy but makes a large amount. Great to serve at large get togethers. We ususally have it for Thanksgiving and Christmas.

** Thanks Grandma Gohlke for this recipe! It is tried and true and one of my all time favorites!! **

** You can leave out the coconut if someone in your family is allergic **

** Can be frozen but does change the texture a bit **