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. cooking oil
1 (16 oz.) pkg. Acini de Pepe
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 non-dairy whipped topping
1 c. miniature marshmallows (optional)
1 c. coconut (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 two teaspoons 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. Drain again and cool to room temperature.

Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Mix remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerate for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.