1 c. sugar
2 tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple
2 eggs, beaten
1 tbsp. lemon juice
3 qt. water
1 tbsp. cooking oil
1 (16 oz.) pkg. Acini de Pepe macaroni
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 dairy whipped topping
1 c. miniature marshmallows
1 c. coconut (opt.)

Combine sugar, flour and 1/2 teaspoon of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add to lemon juice. Cool to room temperature. Bring water, remaining 2 teaspoons salt and oil to a boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe and rinse with water, drain again and cool. Combine egg mixture and Acini de Pepe. Mix lightly and refrigerate in air tight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate in air tight container. May be kept a week in the refrigerator. Serves 25.