Frog Eyed Salad

In large saucepan over low heat combine sugar egg yolks flour pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.

While sauce is cooking bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.

In large bowl combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.

Toss pasta with pineapple mandarin oranges maraschino cherries marshmallows and whipped topping. Refrigerate until serving.