No frogs where harmed in the making of this dish

This Easter I made a dish that normally my grandmother makes. I was skeered to say the least. The one thing that will sink you quicker then three plump men in a boat with no plug is to mess up a dish that EVERYONE knows how it is to taste. Yes this dish has some prep time due it needing to chill out in the cold box but it is VERY worth it. Wonderful for pot luck meals and a perfectly sneaky way to get kids to eat fruit. ONE word of advice use normal white mini marshmallows ... the fruity ones just don't jive as you would think they would being they match the fruit in the dish...... BUT NO they make it wonky. 

I have provided a list of players as well as some pictures of the pasta when it was cooked and mixed witht he sauce. Easter morning was crazy and I didn't get the end result picture taken. SO I guess that means I make it again to snap it. LOL!

Pasta -

3 qt. water
1 16 oz. pkg. Acine de Pepe

 1 tbsp. cooking oil 

Sauce -

1 c. sugar
2 1/2 tsp. salt
2 eggs, beaten

2 tbsp. flour

1 3/4 c. pineapple juice
1 tbsp. lemon juice

  

The Yum - 

 1 20 oz. can pineapple chunks, drained
1 8 oz. carton Cool Whip
4 cans fruit cocktail , drained
1 c. miniature marshmallows

 Directions -

Bring 3 quarts of water and 2 teaspoons salt to boil and add oil.Add Acine de Pepe.Cook at rolling boil until pepe is soft to crush. Drain. Rinse with water, drain and cool to room temperature.

While the pasta is boiling  start the sauce by Combining the sugar, flour, 1/2 teaspoon salt and gradually stir in pineapple juice and beaten eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool to room temperature.

 Combine egg mixture and Acine de Pepe. Mix lightly. Refrigerate overnight in airtight container. Then add pineapple, fruit cocktail, marshmallow, and Cool Whip. Mix lightly. Chill.

 Keeps for a week in airtight container. 

Can also be frozen. 

Serves 25