Acini di Pepe Salad

1 cup acini di pepe pasta

1 (20 oz) can crushed pineapple, drained with juice reserved

1 (15 oz) can mandarin oranges, drained with liquid reserved

1 (8 oz) container frozen whipped topping, thawed

7 ounces miniature marshmallows

1 cup white sugar

2 eggs, beaten

1/2 tsp. salt

3 Tbs. flour

1 (10 oz) jar maraschino cherries, drained (optional)

1.  Bring a large pot of lightly salted water to a boil.  Add pasta and cook for 8 to 10 minutes or until al dente.  Drain.

2.  In medium saucepan, combine reserved liquids from  pineapple and oranges, sugar, eggs, salt and flour.  Cook until thick, stirring constantly.  When mixture becomes thick, add cooked pasta and refrigerate overnight.

3.  The next day, add pineapple and oranges, whipped topping and marshmallows to taste.  Mix together and top with cherries if desired. Keep chilled until served.

I think we have all had this recipe once in our lives as a child.  Brings back some memories! Some call this Frog-eye Salad.