Ingredients
1 cup sugar2 tablespoons all-purpose flour1/2 teaspoon salt1-3/4 cups unsweetened pineapple juice2 large eggs, lightly beaten1 tablespoon lemon juice1 package (16 ounces) acini di pepe pasta3 cans (11 ounces each) mandarin oranges, drained2 cans (20 ounces each) pineapple chunks, drained1 can (20 ounces) crushed pineapple, drained1 cup miniature marshmallows1 cup sweetened shredded coconut1 carton (12 ounces) frozen whipped topping, thawedMaraschino cherries, optional
Preparation
In a small saucepan, combine sugar, flour and salt. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice.
Transfer to a large bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled.
Cook pasta according to package directions; drain and rinse in cold water. Place in a very large bowl; stir in oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled. If desired, garnish with cherries.
