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. oil
1 pkg. (16 oz.) Acini de Pepe (pasta)
3 (11 oz.) cans mandarin oranges
9 oz. maraschino cherries, halved
1 (20 oz.) can crushed pineapple
1 (20 oz.) can pineapple chunks
9 oz. whipped topping
1 c. mini marshmallows

Drain pineapple, reserving syrup. Drain mandarin oranges.

Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in 1 3/4 cups pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature.

Bring water, remaining 2 teaspoons of salt and oil to boil. Add Acini de Pepe; cook at rolling boil until done. Drain pasta, 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. Add remaining ingredients and mix well. Makes 25 servings.