1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
1 pkg. Acini de Pepe
2 (20 oz.) cans pineapple chunks, drained
1 can crushed pineapple, drained
1 (9 oz.) carton Cool Whip
1 c. miniature marshmallows

Combine sugar, flour and salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool to room temperature. To 3 quarts water, add 2 teaspoons salt and 1 tablespoon oil. Bring to a boil. Add Acini de Pepe. Cook until done. Drain, rinse, drain again; cool to room temperature. Combine the cooled egg mixture and Acini de Pepe. Mix thoroughly. Refrigerate overnight. Add remaining ingredients and chill. Will keep for several days in refrigerator in air-tight container. Approximately 25 servings.