1 cup sugar
2 tablespoons flour
2 and 1/2 teaspoons salt
1 and 3/4 cups pineapple juice
2 eggs beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon cooking oil
1 package (16 oz) Acini de Pepe
3 cans (11 oz) mandarin oranges - drained
2 cans (20 oz) pineapple chunks - drained
1 can (20 oz) crushed pineapple - drained
1 carton Cool Whip
1 cup miniature marshmallows
1 cups coconut
Combine sugar, flour and one half teaspoon of the 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 two teaspoons salt and oil to boil. Add Acini de Pepe. Cook at rolling boil until Acini de Pepe is done. Drain Acini de Pepe. Rinse well with water. Drain again and cool to room temerature. Combine egg mixture and Acini de Pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight container. It also may be froze. It may alter the texture however.
Makes TONS! At least 25 servings.
