1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
1 (9 oz.) Cool Whip
1 (20 oz.) can crushed pineapple
2 (20 oz.) cans pineapple tidbits
2 (11 oz.) cans mandarin oranges
1 box Acini de Pepe pasta
1 c. marshmallows, optional
1 c. shredded coconut, optional

Mix together sugar, flour, salt, pineapple juice and beaten eggs. Combine and cook over medium heat stirring constantly until it thickens. Add lemon juice. Set aside to cool. Boil Acini Pepe in salted water for 5 to 8 minutes or until tender. Rinse. Mix with cooled sauce and refrigerate overnight.

Next day mix Acini Pepe mixture with Cool Whip and drained fruit. Chill well. Serves 25.