FROG EYE SALAD Moana Coulson

1 cup sugar

2 Tablespoon flour

1/2 teaspoon salt

1 3/4 cup orange juice

3 eggs, beaten

1 package Acini de pepe

1 (14oz) can fruit cocktail with juice

1 (14 oz) can pineapple tidbits with juice

1 (20 oz) can crushed pineapple with juice

1 (14 oz) can mandarin oranges, drained

1 (12 oz) container cool whip

1 (16 oz) colored marshmallows

Make a custard. Mix sugar and flour together. Add salt, orange juice and eggs. Cook over medium heat, stirring constantly until thick. Cool.

Cook 1 package of Acini de pepe according to package directions. Takes 7 - 10 minutes. Drain and rinse with cold water. Pour custard over acini de pepe. Refrigerate 12 hours.

Then add fruit cocktail with juice, pineapple tidbits with juice, crushed pineapple with juice, Mandarin oranges, drained, cool whip and colored marshmallows.

Mix all together. Serves 30.