Frog Eye Salad

Submitted by Rachel Mecham

3 beaten eggs
1/3 c. sugar
2 Tbsp. cornstarch
½ tsp. salt
1 can peaches, chopped
1 can pineapple tidbits
1 can mandarin oranges
2 bananas, sliced
½ package acini de pepe (tiny pasta the size of frog eyes)
1 (8 oz.) tub light Cool Whip

In a saucepan, combine juice drained from fruit cans, eggs, sugar, cornstarch, and salt. Cook until thick and let cool. Boil acini de pepe for 5 minutes and drain. Cool by running cold water over the pasta in a colander. Combine cooled pudding, pasta, and fruit in a large bowl. Cover and refrigerate overnight. Before serving, stir in Cool Whip and chill.