How to Make Orange Cream Salad

In a medium saucepan, combine 1/2 cup sugar and 3 Tbsp. flour; stir with wire whisk. Beat in the two eggs, beating until smooth. Then add the third can of pineapple-orange juice and water and beat with whisk until smooth. Cook this mixture over medium heat, stirring frequently, until it comes to a boil and thickens. The color will lighten as it cooks. Remove from the heat and cool in the refrigerator for 2 hours, stirring occasionally as it cools.