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 qt. water
1 tbsp. cooking oil
1 pkg. (16 oz.) Pepe
3 (11 oz.) mandarin oranges, drained
2 (20 oz.) pineapple, drained
1 (20 oz.) crushed pineapple, drained
1 (9 oz.) dairy whipped cream
1 c. miniature marshmallows
1 c. coconut, optional

Boil Pepe in 3 quart water, 2 teaspoon salt, and 1 tablespoon oil. Drain, rinse, drain again, cool to room temperature. Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook at medium heat until thickened. Add lemon juice. Cool to room temperature. Combine egg mix and Pepe. Mix lightly. Refrigerate overnight in air tight container.

Add remaining ingredients and toss mixture of fruit lightly. Serves 25. Stores well in refrigerator for up to a week.