COSTA FROG EYED SALAD

1 cup white sugar

3 egg yolks

2 tablespoons all-purpose flour

1 teaspoon orange zest

½ teaspoon nutmeg

1 teaspoon cinnamon

2 cups pineapple juice

1 tablespoon lemon juice

1 (16 ounces) Costa Acini de 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

1

In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.

2

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.

3

In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.

4

Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.