Frogs Egg Salad

Ingredients:
1 cup small  Tapioca pearls
2 small cans Mandarin Oranges
1 large can Pineapple tidbits, rings or chunks
1 cup sugar
¼ cup flour*  OR  2-3 Tablespoons Cornstarch
1 egg, slightly beaten
1 teaspoon lemon juice
12 oz  Cool Whip   OR 2  cups Whipped Cream
 
Directions:
Bring 5 quarts water to a rolling boil. 
Add Tapioca pearls and keep at a full boil until they are translucent- about 20-30 minutes.
Drain and rinse with cold water. 
Place in fridge to completely cool.
 
In a medium sauce pan, combine 2 cups of the canned fruit liquid, the sugar, egg, and  flour or cornstarch.
Heat slowly until mixture thickens, then cook and stir 1 or 2 minutes more.
Remove from heat and stir in the lemon juice.
Put in fridge to cool completely.
 
Chop the canned fruit into small pieces.
 
When Tapioca and the custard are cool, in a very large bowl combine, Tapioca, custard, fruit and cool whip.   Stir carefully until mixed.
 
Refrigerate for 4 hours to overnight until set.