Frog Eye Salad

1 cup granulated sugar
2 tablespoons flour
1 3/4 cup pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
3 (8 ounce) cans mandarin oranges, drained
2 (20 ounce) cans pineapple chunks, drained
1 (20 ounce) can crushed pineapple
1 (13.5 ounce) tub Cool Whip
1 cup miniature marshmallows
1 cup flaked coconut
1 pound acini de pepe pasta

Combine sugar, flour and 2 teaspoons salt in saucepan. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thick. Add lemon juice. Cool to room temperature.

In a large pot, add water and remaining salt and oil. Bring to boil. Add acini de pepe pasta and cook until done. Drain pasta and rinse with cold water. Cool to room temperature.

Combine egg mixture and pasta. Mix lightly but well. Refrigerate overnight in airtight container.

The next day, add remaining ingredients and serve chilled.