Acini Salad

• 16 oz (448 grm). acini de pepi pasta
• 9 oz (252 grm). Cool Whip
• 1 cup (225 ml) miniature marshmellows
• 1 cup (225 ml) frozen coconut
• 1 cup (225 ml) sugar
• 2 tbsp (30 ml) flour
• 1/2 tsp (2 ml) salt
• 1-3/4 cups (425 ml) pineapple juice (use juice from pineapple chunks below)
• 2 eggs
• 20 oz (560 grm). crushed pineapple
• 2 20 oz (560 grm). cans pineapple chunks, drained, using the juice for above
• 3 cans mandarin oranges
• 1 tbsp (15 ml) fresh lemon juice

1. Cook acini in 3 quarts (2850 ml) water, drain in cheese cloth rinsing with cold water to remove starch and cool.
2. Combine sugar, flour, salt, pineapple juice and eggs in saucepan.
3. Cook on medium heat until thick.
4. Add lemon juice.
5. Mix cooled acini with above cooked sauce and chill overnight.
6. Add fruit, coconut, cool whip and marshmellows

acini, marshmellows, frozen coconut, sugar, flour, salt, pineapple, eggs, pineapple, pineapple, mandarin oranges, lemon juice

Taken from online-cookbook.com/goto/cook/rpage/000913 (may not work)