FROG EYED SALAD
- 1/2 (14.5 oz) pkg. acini de pepe
- 1 egg yolk, beaten
- 1/2 c. sugar
- 1 tsp. flour
- 3/4 c + 2 tbsp. pineapple juice
- 1 (8 oz.) tub Cool Whip, do not substitute lite or fat free
- 2 c. mini marshmallows
- 1 (8 oz.) can crushed pineapple, drained
- 1 (8 oz.) can pineapple tidbits, drained
Cook acini de pepe according to directions on package; drain and rinse well with cold water. Pour into a large bowl and set aside.
Combine yolk, sugar, flower and pineapple juice in a saucepan and cook over medium heat. Sauce will thicken slightly; cool.
Pour sauce over acini de pepe; stir in remaining ingredients. Chill.
Prepare a few hours before serving.