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
9 oz. carton whipped topping
1 c. coconut (optional)
1 tbsp. oil
16 oz. pkg. Acini de Pepe
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple chunks, drained
20 oz. can crushed pineapple, drained
1 c. mini marshmallows (optional)

Combine sugar, flour and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stir until thickened. Add lemon juice. Cool to room temperature. Bring water, rest of salt and oil to boil. Add Acini de Pepe, cook at rolling boil until done (5 to 8 minutes). Drain, rinse with water, drain again, cool to room temperature. Combine egg mixture and Acini. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly, but thoroughly. Makes 25 servings.