Acini Di Pepe Salad

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1 cup sugar
2 Tablespoon flour
2 1/2 teaspoon salt
1 3/4cups pineapple juice
2 eggs, beaten
1 Tablespoon lemon juice
3 quarts water
1 Tablespoon cooking oil
1 pkg (1 oz) Acini Di Pepe
3 cans (11 oz) mandarin oranges, drained
2 cans (20 oz) pineapple chunks, drained
1 can (20 oz) crushed pineapple, drained
1 carton (20 oz) non-dairy whipped topping
1 cup miniature marshmallows
1 cup coconut (optional)

Combine sugar, flour, and 1/2 teaspoon 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 teaspoons salt and oil to
boil. Add Acini Di Pepe. Cook at
Rolling boil until Acini Di Pepe is done. (Better to
take it off just before done, as it gets soft after
mixed with fruit, etc.) Drain, rinse with water, drain
again and cool to room temperature.

Combine egg mixture and Acini Di Pepe. Mix lightly but
thoroughly. Refrigerate overnight in airtight
container. Add remaining ingredients. Mix lightly but
thoroughly. Refrigerate until chilled. Can refrigerate
for 1 week. Makes 25 servings.