Acini De Pepe Salad

Also known as frogs eye salad. I got this recipe from my friend, Debbie. It has become an instant hit at family get togethers. My sister-in-law requested it for Thanksgiving. Especially because my 2 year old nephew loves it I happily obliged!

The night before:
1. Mix together in a saucepan:
3/4 cup sugar
2 egg yolks
2 cups liquid drained from cans of pineapple & mandarin oranges
2 TBSP flour
1/2 tsp. salt
Bring to a boil on medium heat - stir constantly. Cook until thick. Remove from heat.
2. Cooke pasta - 1 lb. Acini De Pepe - according to package. Do not overcook.
3. Drain pasta well. Run cold water over pasta & drain again. Combine pasta and thick fruit
juice mixture together. Chill overnight.

Before serving:
1. Fold into chilled mixture:
1 package of mini marshmallows
2 containers lite cool whip - 16oz. total
2 cans of pineapple chunks - drained
2 cans of mandarin oranges - drained
save some fruit for the next step
2. Decorate the top of the salad with fruit pieces & some marachino cherries.

This makes A TON. Probably can make 1/2 for 6-8 people.