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

Combine sugar, flour, and 1/2 teaspoon of the salt. Gradually stir in the pineapple juice and eggs. Cook over moderate heat, stirring until thickened, add lemon juice. Cool mixture to room temperature. Bring water, remaining salt, and oil to a boil. Add Acini de Pepe. Cook 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, refrigerate overnight in an airtight container. Add remaining ingredients and refrigerate until chilled in an airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. Makes 25 servings.