Frog Eye Salad (what kind of name is this?)

This is a wonderful salad, but seriously who gave it this name?  The name is kind of disturbing...why would I want to try it?

But, on to the salad...IT IS SOOOO GOOD! This recipe is my dad's favorite version and so we make it often.
A small warning however, this recipe make a GINORMOUS amount of salad! It will last several days in the fridge, but we like to share ours with friends or neighbors.

Frog Eye Salad

1 c. sugar

2 Tbsp. flour

2 1/2 tsp. salt, divided

1 3/4 c. pineapple juice

2 eggs

1 Tbsp. lemon juice

1 box Acini-De-Pepe pasta

3 (11 oz.) can's mandarin oranges

2 (20 oz.) cans pineapple chunks

1 (20 oz.) can crushed pineapple

1 (12 oz.) frozen whipped topping, thawed

About 4 hours before you would like to serve the salad (or even the day prior), place a large strainer over a large mixing bowl, open all the canned fruit and drain (BE SURE TO RESERVE THE JUICES).  Set aside to continue draining.
In a medium size sauce pan combine the sugar, flour, and 1/2 tsp. salt.  Gradually whisk in the reserved juice and the eggs. Cook over medium heat until thickened.  Add the lemon juice and cool to room temperature.
Cook the Acini-De-Pepe pasta according to package directions.  Cool. Mix the fruit, pasta, and remaining salt together and refrigerate until cold.  Remove from fridge, add thawed whip topping, stirring until incorporated then return to the fridge until ready to serve.

Note:  I always let my fruit drain for several hours before starting to assemble the salad.  The drier fruit helps the salad hold together better.