Frog Eye Salad - the grandkids' favorite

12 oz acini di pepe pasta

 
40 oz pineapple tidbits in juice -- save juice

saved pineapple juice
1 tbsp lemon juice
1 1/2 c powdered sugar
1 1/2 tbsp cornstarch
3/4 tsp salt
2 eggs - beaten

 
6 oz whipping cream
3 tbsp sugar
3/4 tsp vanilla

3 c miniature marshmallows

16 oz mandarin oranges in light syrup – drained

2 5/8 oz maraschino cherries -- about 15, cut in half

Cook pasta 10 minutes. Drain. Rinse cold. Drain pineapple saving the juice. Add pineapple to drained pasta.

Mix pineapple juice, lemon juice, sugar, cornstarch, and salt in a 2-quart pan. Add beaten eggs. Stirring constantly, bring to a boil. Add to pasta/pineapple mix. Chill thoroughly, overnight is best.

Whip cream until it holds in stiff peaks.  Fold in sugar and vanilla.

Stir marshmallows into pasta mix, then fold in whipped cream. Gently fold in oranges and cherries. Chill. (If you add the cherries too soon, their red color bleeds onto other ingredients.)

Hint: This is a great recipe for using those marshmallows that have petrified on your shelf. When you chill it overnight, the marshmallows magically resurrect.