1 c. sugar
2 tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
3 qts. water
1 tbsp. cooking oil
1 pkg. (16 oz.) Acini de Pepe (a macaroni product)
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple chunks, drained
1 (20 oz.) can crushed pineapple, drained
1 (9 oz.) carton non-dairy whipped topping
1 (4 1/2 oz.) carton non-dairy whipped topping
1 c. miniature marshmallows (optional)
1 c. coconut (optional)

Combine sugar, flour and one half teaspoon of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature.

Bring water, remaining 2 teaspoons salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until done. Drain, rinse with water, drain again and cool to room temperature.

Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly.

Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. Serves 25.