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Frog Eye Salad

  • 1 c. sugar
  • 1-3/4 c. pineapple juice
  • 3 qts. water
  • 1 can crushed pineapple, drained
  • 2 T. flour
  • 2 eggs, beaten
  • 1 T. oil
  • 2 cans pineapple chunks, drained
  • 1-9 oz. Cool Whip
  • 2-1/2 t. salt
  • 1 pkg. Acini de Pepe
  • 1 T. lemon juice
  • 2 cans mandarin oranges, drained
Combine sugar, flour, and 1/2 t. salt.  Gradually stir in pineapple juice and eggs.  Cook over medium heat until thickened.  Add lemon juice and cool to room temperature.  Bring water, rest of salt, and oil to boil.  Add Acini de Pepe.  Cook at rolling boil until Acini de Pepe is done. Drain, rinse with water, drain again and cool to room temperature.  Combine egg mixture and Acini mixture.  Mix lightly.  Refrigerate overnight in an air tight container.  Add remaining ingredients.  Refrigerate until chilled.  

*Regular colander will not work.  You need a mesh like colander.
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