1 c. sugar
2 tbsp. flour
2 1/2 tsp. salt
1 3/4 c. pineapple juice
1 (16 oz.) pkg. RF Acini de Pepe pasta
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)
2 eggs, beaten
1 tbsp. lemon juice
3 qt. water
1 tbsp. cooking oil

Combine sugar, flour, 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 salt and oil to a boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain, rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Add drained fruit, whipped topping, marshmallows and coconut. Salad may be refrigerated for as long as a week in airtight container. Refrigerate until chilled in airtight container.