Frog-Eye Salad

1 cup sugar
2 tbsp flour
2 1/2 tsp salt
1 3/4 cup pineapple juice
2 eggs, beaten
1 tbsp lemon juice
3 qts water
1 tbsp oil
1 pkg (16 oz) acini de pepe (pasta)
3 (11 oz) cans mandarin oranges
9 oz marachino cherries, halved
1 (20 oz) can crushed pineapple
1 (20 oz) can pineapple chunks
9 oz whipped topping (I like to use Cool Whip)
1 cup mini marshmallows

Drain pineapple, reserving syrup. Drain mandarin oranges. Combine sugar, flour, and 1/2 tsp salt. Gradually stir in 1 3/4 cups pineapple juice and eggs. Cook over moderate heat, stirring, until thickened. Add lemon juice. Coll mixture to room temperature. Bring water, remaining 2 tsp of salt and oil to boil. Add acini de pepe; cook at rolling boil until done. Drain pasta, rinse with water, drain again and cool to room temperature. Combine egg mixture and acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients and mix well. Makes 25 servings.

***I got this recipe from one of my grocery stores.***