Frog-Eye Salad

Ingrédients

1 box acini de pepe paste

10 Cups boiling water

1 teaspoon salt

2 can pineapple tidbits

2 Tablespoons cornstarch

1 bag mini marshmallows

2 Cups sugar

4 eggs, beaten

16 oz cool whip

2 cans mandarin oranges

3 Cups reserved pineapple juice

Instructions

Drain all fruit

Cook acini de pepe in boiling water for 12 minutes stirring constantly

Drain and rinse with cold water

Bring pineapple juice, sugar, and cornstarch to boil

Cook until clear

Add eggs

Cool

Mix with acini de pepe and let stand overnight in fridge

The next day add remaining ingredients

Cover and keep in fridge