1 box acini de pepe
3 qt. water
2 (9 oz.) cartons whipped topping
3 cans crushed pineapple, drained
1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
1 tbsp. cooking oil
2 tsp. salt
3 cans mandarin oranges
1 c. marshmallows
1 c. flaked coconut

Boil acini de pepe, water, oil and salt until tender, drain and rinse in cold water 3 times. Combine sugar, flour and salt; stir in pineapple juice and eggs in saucepan. Cook until thickened; add lemon juice and cool. Add sauce to acini de pepe and refrigerate until mixture is cold. Then add topping, pineapple, oranges, marshmallows and coconut. Mix well and chill.