Frog Eye Salad

FROG EYE SALAD

-1 cup granulated sugar
-2 tablespoon all-purpose flour
-1 3/4 pineapple juice (use from the pineapple chunks and then add more-I buy the little juice cans and use what I need)
-1 (20-ounce) can pineapple chunks in its own juice, save juice
-2 large egg, beaten
-1 tbsp lemon juice
-16 oz Acine di Pepe Pasta
- some frozen non-dairy whipped topping (some people like this a lot but I usually only use one or two scoops)
-add in: most people do mandarin oranges, maraschino cherries, mini marshmallows and coconut but I much prefer to cut up apples, strawberries, blueberries, etc and use the pineapple and coconut!

1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice. 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. You want it to be thick-ish :)
3.  Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
4.  Stir together pineapple juice mixture and pasta. Cover and refrigerate several hours or overnight.
5.  Add pineapple and any thing else you want in there along with the whipped topping. Cover and put back in the fridge. It is best to wait until you are about ready to serve it to mix the two together if you are using the fresh fruit.