1 pkg. Acini Di Pepe (Creamettes pasta)
1 c. sugar
2 tbsp. flour
1/2 tsp. salt
2 eggs, beaten
1 3/4 c. pineapple juice
1 tbsp. lemon juice
3 cans (11 oz.) mandarin oranges, drained
2 cans (20 oz.) chunk pineapple, drained
1 can (20 oz.) crushed pineapple, drained
1 c. miniature marshmallows
1 carton (9 oz.) Cool Whip

Cook Acini Di Pepe pasta, rinse, drain and cool. Combine sugar, flour and salt. Stir in eggs and pineapple juice. Cook, stirring until thickened. Add lemon juice, cool to room temperature. Stir dressing into Acini Di Pepe. Refrigerate overnight in air tight container.

Add oranges, chunk pineapple and crushed pineapple. Mix thoroughly. Add miniature marshmallows and Cool Whip. May be frozen. Serves 25.