Frog-Eye Salad

1 cup sugar

1 Tlb flour

2 ½ tea salt

1 ¾ cup pineapple juice

2 eggs, beaten

1 Tlb lemon juice

3 quarts water

1 Tlb cooking oil

1 pkg Acini-de-Pepe

3 cans (11 oz ea.) mandarin oranges, drained

2 cans (20 oz ea) pineapple chunks, drained

1 can (20 oz) crushed pineapple

1 carton (9oz) Cool Whip

1 cup mini marshmallows

1 cup coconut

Combine sugar, flour, and ½ tea. salt. Gradually stir in pineapple juice, eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Add Acini-de-Pepe and cook to directions on the box. Rinse with water, drain, and cool to room temp. Combine egg mixture and macs. Mix lightly. Refrigerate overnight. Add remaining ingredients. Chill in an air-tight container. Salad may be refrigerated for as long as a week. Can be frozen, but freezing alters texture