Frog-Eye Salad

1/2 pkg. acini de pepe macaroni  (about 1 cup)
1 can fruit cocktail, drained [save juice]
1 can pineapple tidbits or chunks, drained [save juice] 
1 can mandarin oranges, drained [save juice] 
2 cups fruit juice [saved from cans of fruit] 
1/2 t. salt
1 c. sugar
3 beaten eggs
2 tbsp. cornstarch
1 carton creamy cool whip [12 oz.]

Cook acini de pepe in boiling water for 5-10 minutes until tender. Drain and set aside. 

Drain the juice from the canned fruit into a two-cup glass measuring cup. Add water to make 2 cups if necessary. In a saucepan, beat together, with a wire whisk, the fruit juices, salt, sugar, beaten eggs, and cornstarch. Cook over medium heat until thick, stirring often. Let sauce cool. 

In a large bowl gently stir together the fruit, cooled sauce, and cooked macaroni. Chill in refrigerator overnight. At least one hour before serving, fold in cool whip and chill.

This is a family favorite, and I was just pulling your frog leg with the picture above. This is more what frog-eye salad looks like:

Happy Halloween