Classic Frog Eye Salad perfect for pot lucks, holidays and family gatherings.
Prepare the Acini de Pepe pasta according to package directions. Undercook it to al dente. Drain and rinse the pasta in cold water. Chill in a large bowl in the fridge.
Drain the pineapple tidbits and reserve 1 cup pineapple juice. (Use more juice from the can of crushed pineapple if needed).
Remove 1 tablespoon of the pineapple juice and add to a small bowl. Pour the remaining pineapple juice into a medium-sized sauce pan and set over medium heat. Whisk in the one egg. Add the flour to the reserved tablespoon of pineapple juice and whisk with a fork until a smooth paste comes together. Add paste to the egg and pineapple juice mixture, whisking constantly. Add in the salt and white sugar.
Meanwhile, open the cans and drain the mandarin oranges, the crushed pineapple, pineapple tidbits. Make sure all the canned fruits are very well drained or your salad will be watery.
To make your OWN whipped cream in place of the whipped topping aka Cool Whip: pour 1 and 1/2 cups COLD heavy whipping cream in a large bowl and using hand mixers, beat until stiff peaks form. You should have about 3 cups when it's done; use this in place of 1 container of whipped topping.