1 c. sugar
2 tbsp. flour
2 1/2 tsp. salt
2 eggs, beaten
1 tbsp. lemon juice
3 qts. water
1 tbsp. oil
1 (16 oz.) box acini de pepe pasta (it is tiny round pasta)
2 cans mandarin oranges
2 cans crushed pineapple
1 can pineapple tidbits
1 (8 oz.) carton Cool Whip
1 3/4 c. pineapple juice, drained from pineapple
Coconut, miniature marshmallows (optional)

Combine sugar, flour, and 1/2 teaspoon salt. Stir in drained pineapple juice (add water to make 1 3/4 cups if there's not enough) and eggs. Cook over medium heat until thickened. Add lemon juice; cool. Boil water, oil, and 2 teaspoons salt. Add pasta - continuous boil; cook until done (about 10 minutes). Drain and rinse with cold water. Blend cooled mixture with pasta lightly but thoroughly. Refrigerate overnight (or several hours) in air-tight container. Mix in drained fruit and Cool Whip; serve.