1 c. sugar
2 tbsp. all-purpose flour
1/2 tsp. salt
1 3/4 c. pineapple juice (from reserved)
2 eggs, beaten
1 tbsp. lemon juice
1 (16 oz.) pkg. acini de pepe (uncooked)
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple chunks, drained and reserved
1 (20 oz.) can crushed pineapple, drained and reserved
1 large Cool Whip
1 c. miniature marshmallows (optional)
1 c. flaked coconut (optional)
1 c. pecans, chopped (optional)

Combine sugar, flour and salt. Stir in pineapple juice and eggs. Cook, stirring constantly, until thickened. Add lemon juice; cool to room temperature. Prepare acini de pepe according to package directions; drain. Combine egg mixture and acini de pepe; mix well and refrigerate overnight in airtight container. Add remaining ingredients and mix thoroughly. Refrigerate in airtight container until thoroughly chilled. Refrigerate leftovers.