1 c. sugar
2 tbsp. flour
2 1/2 tbsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tsp. lemon juice
3 qts. water
1 tbsp. cooking oil
1 (16 oz.) pkg. Acini de Pepe
3 (11 oz.) cans mandarin oranges
2 (20 oz.) cans pineapple, crushed & drained
1 c. coconut (optional)
1 (20 oz.) can crushed pineapple, drained
1 (9 oz.) carton non dairy whipped topping
1 c. miniature marshmallows (optional)

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 lemon juice. Cool mixture to room temperature. Bring water, remaining 2 teaspoons of salt and lemon juice to boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, 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. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated as long as a week in airtight container. It may also be frozen, though freezing somewhat alters texture. Makes about 25 servings.

Acini de Pepe is pasta.