Frog-eye Salad

1 (1 POUND) PACKAGE ACINI DI PEPE

2 EGGS

1 CUP SUGAR

2 TABLESPOONS OF FLOUR 

1/2 tsp SALT

1 (20 OZ) CAN JUICE-PACK CRUSHED PINEAPPLE, DRAINED, RESERVING JUICE

1 (15 1/4 OZ) CAN JUICE-PACK PINEAPPLE TIDBITS, DRAINED, RESERVING JUICE

2 (11 OZ) CAN MANDARIN ORANGES, DRAINED

1 TBS LEMON JUICE

12 OZ COOL WHIP

1 CUP MINI MARSHMALLOWS

1/2 BAG SHREDDED COCONUT

COOK ACINI DI PEPE AS PACKAGE DIRETS, DRAIN. IN A SAUCEPAN, BEAT EGGS WITH WHISK UNTIL FOAMY. STIR IN SUGAR, FLOUR, SALT, LEMON JUICE AND RESERVED PINEAPPLE JUICE (ABOUT 1 3/4 TO 2 CUPS). OVER LOW HEAT, COOK AND STIR UNTIL THICKENED AND BUBBLY. IN A LARGE BOWL COMBINE ACINI DI PEPE WITH HOT MIXTURE, COVER AND REFRIGERATE 112 HOURS THAN ADD COOL WHIP, FRUIT, MARSHMALLOWS, AND COCONUT.  COVER AND CHILL THOROUGHLY. EAT AND ENJOY. MAKE SURE ALL THE LITTLE KIDS THINK IT IS MADE WITH REAL FROG-EYES, THEN THERE IS MORE FOR THE GROWN UPS TO EAT!