1 c. sugar
2 tbsp. flour
2 1/2 tsp. salt
2 eggs, beaten
1 tbsp. cooking oil
1 (16 oz.) pkg. acini de pepe
3 (11 oz.) cans mandarin oranges, drained
1 3/4 c. pineapple chunks (two 20 oz. cans), drained
1 (20 oz.) can crushed pineapple, drained (save juice)
1 (8 oz.) carton Cool Whip
1 tbsp. lemon juice
3 qt. water
1 c. coconut (optional)
1 c. miniature marshmallows

Combine sugar, flour and 1 half teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining salt and oil to boil. Add acini de pepe. Cook at rolling boil until done. Drain and rinse with water; drain again and cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Salad may be refrigerated as long as a week.