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. oil
1 (16 oz.) pkg. acini de pepi
3 (11 oz.) cans mandarin oranges
2 (20 oz.) cans chunk pineapple, drained
1 (20 oz.) can crushed pineapple
1 (9 oz.) carton Cool Whip
1 (4 1/2 oz.) carton Cool Whip
1 c. marshmallow miniatures
1 c. coconut

Combine first 3 ingredients. Stir in pineapple juice and beaten eggs; cook over moderate heat. Add lemon juice; cool to room temperature. Bring water to boil; add teaspoon salt and oil, acini de pepi; cook until done. Drain. Combine with egg mixture. Refrigerate overnight. Add extras and serve.