1 c. sugar
2 1/2 tsp. salt
2 eggs, b eaten
3 qts. water
1 (16 oz.) pkg. Acini de Pepe pasta
2 c. pineapple chunks, drained
1 (13 1/2 oz.) carton Cool Whip
1 c. coconut (optional)
2 tbsp. flour
1 3/4 c. pineapple juice
1 tbsp. lemon juice
1 tbsp. cooking oil
3 c. (11 oz.) mandarin oranges, drained
1 c. (20 oz.) crushed pineapple, drained
1 c. mini-marshmallows (optional)

Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice and cool to room temperature. Bring water, 2 teaspoons salt and oil to a boil. Add macaroni and cook at rolling boil until done (10 minutes). Drain and rinse and drain again. Cool to room temperature. Combine egg mixture and macaroni. Mix lightly and refrigerate overnight in air-tight container. Next day mix in rest of ingredients and chill in air-tight container. Keeps a week.

Makes 25 servings.