Frog Eye Salad

Just beware this makes a ton!!! But... you can keep it good in the refrigerator for a few days. I actually eat it for breakfast the day after :)

1 cup sugar                                          1Tbsp. lemon juice
2 Tbsp. flour                                        3 quarts water
2 1/2 tsp salt                                        1 Tbsp. cooking oil
1 3/4 cup pineapple juice                      1 (16 oz) box acini de pepe
2 eggs (beaten)

Combine sugar, flour, and salt in a sauce pan. Stir in pineapple juice and eggs. Cook over medium heat until thick. Cool and add lemon juice. In large pot boil acini de pepe and oil until noodles are more soft than firm. Rinse and cool to room temperature. Mix lemon sauce and acini de pepe. Cover and store in fridge overnight.
Prior to serving add 3 large cans mandarine oranges (drained) 2 large cans chunked pineapple (drained) 1 can crushed pineaple (drained) and 1 carton coolwhip. Mix and enjoy! ( you can add maraschino cherries to it if you like them but I hate them!)