Frog Eye Salad ( or Ambrosia Salad )

There were no frogs harmed in this recipe. I am not sure where the name came from. But many people in Utah call it this.Despite the similarity with the traditonal ambrosia salads this one has pasta in it. Really small pasta.
Here are the ingredients:

• -1 & 2/3 cups Acini-de-Pepe pasta, uncooked
• 1 can {20 ounces} pineapple chunks, drained {reserve 1/4 cup of the juice for later}
• 1 can pineapple tidbits
• 1 can {8 ounces} crushed pineapple, drained
• 2 cans {11 ounces each} mandarin orange segments, drained
• 3 cups miniature marshmallows
• 1/2 cup coconut
• Whipped Cream or Cool Whip
• 1/2 cup of sugar
• 1/4 tsp salt
• 2 Tbs of flour
• pineapple juice
• maraschino cherries ( optional )

 Cook the pasta for 6 minutes. Rinse with cold water and drain. The add the pasta to a bowl and add 1/4 cup of lemon juice.Let it chill out in the frig for a bit.

  Now in a saucepan add 1/2 cup of sugar, 1/4 tsp of salt and the 2 Tbs of flour. Add 1 cup of pineapple juice and cook it till it get bubbly and thick then pull off the stove and add 2 Tbs lemon juice...then let it cool completely.

  Once it has cooled pour it over the pasta and cover and let it sit in the frig overnight. Once its has been in the frig overnight and sucked up all the juice then you can add your fruit. Then the coconut and the marshmellows and stir together gently. Then add cool whip and cherries ( cherries are optional ) Cherries add last so they don't run and make the dessert pink. Dish it up and serve. Oh this is truly better than ambrosia. Try it yourself!