1 c. sugar
2 1/2 tsp. salt
2 eggs, beaten
3 qt. water
1 (16 oz.) pkg. Acine de Pepe
1 (20 oz.) can crushed pineapple, drained
2 (20 oz. each) cans pineapple chunks, drained
1 (8 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 (11 oz. each) cans drained mandarin oranges
1 c. miniature marshmallows

Combine sugar, flour, 1/2 teaspoon salt and gradually stir in pineapple juice and beaten eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool to room temperature. Bring 3 quarts of water and 2 teaspoons salt to boil and add oil.

Add Acine de Pepe. Cook at rolling boil until pepe is soft to crush. Drain. Rinse with water, drain and cool to room temperature. Combine egg mixture and Acine de Pepe. Mix lightly. Refrigerate overnight in airtight container. Then add pineapple, oranges, coconut, marshmallow, and Cool Whip. Mix lightly. Chill. Keeps for a week in airtight container. Can also be frozen. Serves 25.