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 qts. water
1 tbsp. cooking oil
1 pkg. (16 oz.) Acini de Pepe
3 cans (11 oz. each) mandarin oranges, drained
2 cans (20 oz. each) pineapple chunks, drained
1 can (20 oz.) crushed pineapple, drained
1 carton (9 oz.) non-dairy whipped topping
1 c. miniature marshmallows
1 c. coconut

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 teaspoon salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe, rinse with water, draining 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 for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.

(I usually cool the Acini de Pepe and thickened lemon mixture separately and then combine all ingredients and refrigerate immediately. This speeds up the process.)