Frog Eye Salad

Ingredients:

6 Bullfrogs (just kidding)
4 oz.(1/2 cup) Acini de Pepe or Orzo pasta
1 can pineapple chunks
1 can mandarin oranges

Dressing:

1/4 cup sugar
1 egg
1 tbsp. flour
1/4 tsp. salt
500 ml Cool Whip(small container or 1/2 regular container)
Juice from canned fruit

Optional Ingredients:

1 cup shredded coconut
Any available fresh fruit
1 cup mini marshmallows

Boil pasta according to package directions until el dente(cooked but firm, about 8 minutes). Drain into a colander, rinse with cold water, set aside and let cool.

While pasta is cooking drain juice from canned fruit into a saucepan with the egg, sugar, flour and salt. Whip with hand whisk before heating.

Heat pan with medium heat and keep whisking the dressing until it thickens. Remove from heat and let cool.

In a large bowl mix together drained canned fruit, cooled pasta and dressing from the saucepan. Fold in Cool Whip until totally immersed with salad. Move salad to a smaller bowl and refrigerate for 2 hours to thicken.

Add Bullfrog eyes for garnish before serving. (sorry I couldn't resist!)