Acini de pepe - Frog Eye Salad

1 pkg (16 oz) Acini de pepe pasta
3 qts water
salt
Bring water and salt to boil - cook pasta till tender - drain and rinse with cold water - cool

In saucepan combine:
1 cup sugar
2 TBSP flour
1/2 tsp salt

Gradually stir in:
1 3/4 cup pineapple juice (save from crushed pineapple)
2 beaten eggs

Cook over medium heat , stir until thick

Add:
1 TBSP lemon juice
Cool mixture to room temperature

Combine egg mixture and pasta

Add:
1 - 13 oz container Cool Whip

Mix lightly but thoroughly,
Refrigerate overnight in an airtight container

Add:
3 cans mandarin oranges
2 - 20 oz cans pineapple chunks - drained (reserve liquid)
1 cup minature marshmallows

Sprinkle with:
1 cup toasted coconut

Refrigerate till chilled
Serves 25