Frog Eye Salad

Tanya Delisle

1 (11 oz.) can mandarin oranges
1 (15 oz.) can pineapple tidbits
1 (15 oz.) can fruit cocktail
1 heaping cup of Acini de Pepe pasta
2 eggs
1 C sugar
3 Tbsp. flour
1 container Cool Whip
Note: the can sizes of fruit are approximate. Any weight close to that is fine.

1. Drain juice from fruits into a saucepan and set fruit aside in fridge until next morning.
2. In saucepan combine juice, eggs and sugar and whisk together. Slowly add flour so it does not clump. Cook stirring continuously on medium heat until the sauce is the consistency of pudding (this take approx. 10 min).
3. In another saucepan cook pasta according to directions. When done cooking, drain through a mesh strainer, not a colander. The pasta is so small it will go through the holes.
4. Combine sauce and pasta in a large bowl and cover and leave in fridge overnight.
In morning, add fruit to mixture. Once combined, stir in Cool Whip.

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