Leslie's Frog - Eye Salad

1 cup sugar
2 tbsp flour
2 1/2 tsp salt
1 3/4 cups pineapple juice
2 eggs, beaten
1 tbsp lemon juice
3 quarts water
1 tbsp cooking oil
1 package (16oz) Acini de Pepe
3 cans (11oz each) mandarin oranges, drained
2 cans (20 oz each) pineapple chunks, drained
1 can (20 oz) crushed pineapple, drained
1 carton (9oz) nondairy whipped topping
1 cup mini marshmallows (optional)
1 cup coconut (optional)

Combine sugar, flour and 1/2 teaspoon of the salt. Gradually stir in the pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice, cool mixture to room temperature. Bring water, remaining 2 teaspoons salt and oil to boil. Add Acini de Pepe, cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight in air-tight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in air-tight container. Salad may be refrigerated for as long as a week in air-tight container.

Makes 25 servings.