Hawaiian Fruit Salad

• 1 c. sugar
• 2 Tbsp. flour
• 2 1/2 tsp. salt
• 1 3/4 c. pineapple juice
• 2 eggs, beaten
• 1 Tbsp. lemon juice
• 3 qt. water
• 1 Tbsp. oil
• 1 (16 oz.) acini de pepe pasta
• 3 cans mandarin oranges
• 2 cans pineapple chunks
• 1 can crushed pineapple
• 1 (9 oz.) container Cool Whip
• 1 c. miniature marshmallows (optional)
• 1 c. coconut (optional)

1. Combine sugar, flour and 1/2 teaspoon salt in a pan.
2. Gradually add in pineapple juice and eggs.
3. Cook over medium heat, stirring constantly until thickened.
4. Add lemon juice; cool to room temperature.
5. Cook pasta in 3 quarts water, oil and rest of salt (2 teaspoons).
6. Cool to room temperature.
7. Combine and let set overnight in an airtight container in refrigerator.
8. Add remaining ingredients.
9. Mix lightly but thoroughly.

sugar, flour, salt, pineapple juice, eggs, lemon juice, water, oil, pepe pasta, mandarin oranges, pineapple chunks, pineapple, marshmallows, coconut

Taken from www.cookbooks.com/Recipe-Details.aspx?id=913352 (may not work)