Step 1

Prepare acini de pepe per package instructions. Drain and set aside to cool.

Step 2

Drain mandarin oranges thoroughly; discard juice and place mandarin oranges in a 13 quart mixing bowl. Drain and pineapple chunks thoroughly and save 1 3/4 cup of the pineapple juice; discard the rest of the juice. Add about 2/3 of the pineapple chunks to the bowl with the mandarin oranges and set the bowl aside. Reserve the 1/3 of the pineapple chunks for the next step.

Step 3

Add 1/3 of the pineapple chunks to a food processor and blend until shredded. If shredded pineapple seems juicy, use a fine mesh strainer and remove excess juice. Add shredded pineapple to the bowl with the mandarin oranges and pineapple chunks and set aside.

Step 4

In a medium saucepan, add 1 3/4 cup pineapple juice and granulated sugar, then whisk until sugar has dissolved. Add beaten eggs and flour to saucepan and then slowly begin to heat mixture up to 170 degrees F, whisking constantly. For best results, use a candy thermometer to ensure the temperature is reached. Custard should be creamy (but not too thick) once ready. Depending on your cooktop, this process should take anywhere from 10-20 minutes. Remove pineapple custard from heat and let cool completely. TIP: To cool faster, transfer pineapple custard to a new bowl and set in the refrigerator for about 20-30 minutes.

Step 5

Once all of the above steps are created and cooled, pour the acini de pepe and pineapple custard into the bowl with the fruit and gently mix together.

Step 6

Cover bowl and place in the refrigerator for at least 6 hours (or ideally overnight).

Step 7

When ready to serve, add cool whip to bowl with pasta and fruit and stir until combined.

Step 8

Serve frog eye salad immediately with shredded coconut and/or mini marshmallows as garnish (optional).