Pomegranate Acini de Pepe Salad

This recipe is so versatile for any occasion. During the holidays I like to use just pomegranates. During the summer you can add coconut and marshmallows or canned pineapple, grapes, or even bananas

In a sauce pan over a cold stove mix:

1/2 cup sugar
1 TBL flour
1/4 tsp salt
Now add to the sugar mixture, using a whisk:

1 cup pineapple juice (drain from the can)
1 egg

Now turn on the heat to medium low. Stir constantly with your whisk. Heat slowly, otherwise your egg is going to scramble. After about 10 minutes your sauce should start bubbling. Allow it to bubble for a minute.

Now remove your sauce pan and add:

2 tsp lemon juice

Let the sauce cool while you prepare your other half of the salad.

In a pot of boiling salted water add:

1, 1/3 cup acini de pepe (good luck finding this. I buy 15 boxes every time I find it)

Cook the acini de pepe according to the box. About 10 minutes. Drain and rinse in cold water. Now add the drained acini de pepe to the cooled sauce.

Add to the acini de pepe/sauce:

8 oz crushed pineapple, drained (you use this in the above sauce)

Put salad in fridge in airtight container overnight. The next day add:

pomegranate seeds
1 container coolwhip