Source  All Recipes

Recipe Added:  12/21/2011

Drain pineapple and save juice. Chop pineapple finer if in chunks. In a sauce pan, combine sugar, flour, salt, pineapple juice from can, and egg. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.

Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain. In a large bowl, combine pasta, egg mixture, drained mandarin oranges and pineapple, and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving, add marshmallows and coconut. Toss and serve.

One of Renn's favorite salads.

1. http://allrecipes.com/recipe/frog-eye-salad/