Old Fashioned Frog’s Eye Salad

½ cup sugar
1 Tbs flour
¼ tsp salt
1 can (20oz) pineapple chunks, undrained
1 can (8oz) crushed pineapple, undrained
1 egg, beaten
2 tsp lemon juice

1 1/3 cups (8 oz) Acini di Pepe*, uncooked
2 cans (11 oz) mandarin oranges, drained
2 cups frozen non dairy whipped topping
2-3 cups of mini marshmallows
½ cup flaked coconut
*tiny round pasta

In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover, refrigerate several hours or overnight. Add crushed pineapple and chunks, oranges, whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Makes 12 (1 cup) servings.