WHITE EYED SALAD

Ingredients

* 1 cup white sugar
* 3 egg yolks
* 2 tablespoons all-purpose flour
* 2 cups pineapple juice
* 1 tablespoon lemon juice
* 1 (16 ounce) package acini di pepe pasta
* 2 (20 ounce) cans pineapple chunks
* 2 (11 ounce) cans mandarin oranges, drained
* 3/4 cup maraschino cherries, chopped
* 1 (16 ounce) package miniature marshmallows
* 1 (12 ounce) container frozen whipped topping, thawed


Directions

• In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.
• While sauce is cooking, 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 and rinse with cold water.
• In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.
• Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.