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FROG - EGG SALAD 
4 beaten eggs
1/2 c. lemon juice
2 c. powdered sugar
6 tart apples, peeled & chopped fine
12 oz. crushed pineapple, drained
2 c. cooked acini de pepe noodles
2 containers Cool Whip (about 20 oz.)

Combine eggs, lemon and sugar in saucepan. Cook and stir until thickened. Remove from heat and cool. Combine apples, pineapple and noodles. Add cooked mixture. Refrigerate 12 hours. Add Cool Whip before serving. Makes about 5 quarts.
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