1 c. sugar
2 tbsp. flour
2 1/2 tsp. salt (divided)
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
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 Cool Whip
1 c. mini marshmallows
1 c. coconut toasted for top
1 (16 oz.) pkg. Ancini de Pepe pasta

Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thick. Add lemon juice. Cool to room temperature.

Bring water for pasta to a boil. Add 1 tablespoon oil and remaining 2 teaspoons salt and Ancini de Pepe. Cook until done (see package directions.) Drain, rinse and cool to room temperature.

Combine dressing and pasta. Mix lightly. Refrigerate overnight or several hours in airtight container. Add remaining ingredients, except coconut. Refrigerate until serving time. Sprinkle coconut on top. Will keep a week or so.

(Can be halved.) If it seems dry add in some of the fruit juice. A lot like "Glorified rice" but it's pasta! People will eat lots! Serves 25.

(Meadow Lake)