Frog Eye Salad

From the Six Sisters' Stuff website. Always perfect for BBQ season, but a new classic for Thanksgiving.

8 oz. Acini De Pepe pasta
1 C. pineapple juice (reserved from pineapple tidbits)
1/2 C. sugar
1 Tbsp. flour
1/4 tsp. salt
1 egg, beaten
1/2 Tbsp. lemon juice
22 oz. mandarin oranges, drained
20 oz. pineapple tidbits, drained and reserve juice
8 oz. crushed pineapple, drained
1-1/2 C. miniature marshmallows
3/4 C. shredded coconut, shredded
8 oz. Cool Whip, thawed

Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.

In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.

In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in Cool Whip. Refrigerate until serving.

Notes:
The fruit-flavored marshmallows are especially yummy in this recipe. Next time I try making this recipe, I want to reduce the sugar.