1 c. sugar
2 tbsp. flour
1 3/4 c. pineapple juice
1 tsp. salt
3 egg yolks
1 1/2 pkgs. Acini Di Pepe (pasta)
2 cans mandarin oranges
1 c. crushed pineapple
1 (9 oz.) Cool Whip
1 oz. miniature marshmallows

Combine sugar, flour, pineapple juice, salt and egg yolks. Cook until thick. Cool, rinse and drain Acini Di Pepe. Pour sauce over pasta. Set aside overnight. In the morning, add fruit, Cool Whip and marshmallows. Mix well and chill.