Grandma's Frog Eye Salad

Because it is summer.
Because it is delicious.
Because it's awesome to tell your kids mid bite what it's called.
Because calling it a salad makes it healthier. Psychologically.
Because it tastes good, that's why.
How many reasons do you need?
I don't need anymore. I'm taking this good stuff to an end of summer bash a few hours from now and my only regret is that I'll have to share it.
Love this stuff.

All credit for this recipe goes to my grandma, and my mom who dictated it to me from my grandmother's stained and tattered original recipe card. I love that food can connect people like that, and I want copy of that card, Mom.  

Grandma's Frog Eye Salad

Ingredients

1 cup sugar

1tbs flour

1 3/4 cups pineapple juice (drained from the 2 pineapple chunk cans)

2 1/2 tsp salt, divided

2 eggs, beaten

1 tbs lemon juice

1 tbs cooking oil

1 pkg acini di pepe (16oz)

2 cans mandarin. drained

2 cans pineapple chunks. drained

1 can crushed pineapple. drained

9 oz non dairy whipped topping

1 cup colored miniature marshmallows

1 cup shredded coconut

Directions

Combine sugar, flour, 1/2 tsp salt, pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, 2tsp salt and oil to boil. Add acini di pepe. Cook at rolling boil until it is done. Drain. Rinse with water and drain again. Cool to room temperature. Combine egg mixture and acini di pepe. Mix lightly but thoroughly. Refrigerate overnight in an air tight container. Add remaining ingredients. Makes about 25 servings.