Frog-eye Salad

1 cup sugar
1 (16 oz.) pkg. Acini de Pepe
2 TBSP. flour
3 (11 oz.) cans mandarin oranges, drained
2-1/2 tsp. salt (divided)
2 (20 oz.) cans pineapple chunks, drained
1-3/4 cup pineapple juice
1 (20 oz.) canned crushed pineapple
2 eggs, beaten
1 (9 oz.) carton Cool Whip
1 TBSP. lemon juice
1 cup miniature marshmallows (optional)
3 quarts water
1 cup coconut (optional)
1 TBSP. cooking oil

Combine sugar, flour and 1/2 tsp. salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Cool mixture to room temperature.

Bring water, remaining 2 tsp. salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done (about 12 to 15 minutes). Drain pasta, rinse with water, drain again and cool to room temperature. Combine egg mixture and pasta, mixing lightly but thoroughly.

Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in 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.