1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 3/4 c. pineapple juice
2 eggs, beaten
1 tbsp. lemon juice
1 box pasta
ACINI PEPE 44
3 cans mandarin oranges, drained (11 oz.)
2 (20 oz.) pineapple chunks, drained
1 (9 oz.) carton whipped topping
1 c. miniature marshmallows

Combine sugar, flour, salt. Stir in pineapple juice and eggs. Cook over medium heat, stirring until thick. Add lemon juice, cool mixture to room temperature. Cook soup pasta, drain and mix with egg mixture. Refrigerate overnight in airtight container. Add remaining ingredients, mix lightly.