Frog Eye Salad

Sounds gross right? WRONG! My family makes this for almost every holiday. That's how good it is.

1 cup white sugar
2 table spoons flour
1 3/4 cups unsweetened pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package ancini di pepe pasta
1 can mixed fruit, drained
2 (2o ounce) cans crushed pineapple, drained
1 (8 ounce) container frozen whipped topping, thawed
1 bag mini marshmallows
1 cup shredded coconut (optional)

Directions

1. In a sauce pan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
2. Bring water to a boil, add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
3. In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows and coconut. Toss and serve.