Frosty Frog Eye Salad

Ok, first of all, try to ignore all of the deliciousness happening in this photo and just focus on the delicious little pink salad in the corner. I know its' being overshadowed by the big green salad that we shared with you on the blog yesterday, but I promise you don't want to over look this pastel pink treat. Frog eye salad is certainly not the most high brow recipe we have shared here, but it is nostalgic, sweet, and will bring you back to the deliciousness that was your childhood. 

1 Tbs. flour
1/2 cup sugar
1 1/4 tsp salt
1 1/4 cup pineapple juice
1 egg, beaten
1 tsp lemon juice
1/2 box acini de pepe
1 tbs oil
1 (15 oz) can pineapple tidbits, drained
1 (15 oz) can mandarin oranges, drained
1 (15 oz) can pineapple crushed, drained
1 (16 oz) can fruit cocktail, drained
1 (8 oz) carton cool whip

In a pot combine flour, sugar, and salt. Stir in juice. Add egg and cook until thick. Add lemon juice and cool. Cook pasta as directed adding oil, drain, rinse, and cool. In large bowl add pasta, juice, and all fruit. Cover and chill over night. Just before serving, fold in your cool whip. 

Peggy swears this is a hit at any large gathering, and when it comes to food, you always trust Peggy.