Ingredients
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1 cup sugar
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2 tablespoons flour
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2 teaspoons salt
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1 3/4 cups pineapple juice
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2 egg yolks, beaten
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1 tablespoon lemon juice
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3 quarts water
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1 tablespoon cooking oil
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1 (16 ounce) package acini di pepe pasta
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33 ounces mandarin oranges, drained
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2 (20 ounce) cans pineapple chunks, drained
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1 (20 ounce) can crushed pineapple, drained
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1 (8 ounce) carton Cool Whip, thawed
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1 cup miniature marshmallow
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1 cup coconut
Instructions
- Combine sugar, flour and salt in saucepan.
- Gradually stir in pineapple juice and eggs.
- Cook over moderate heat, stirring until thickened. (Pick white part out). Remove from heat; add lemon juice.
- Cool to room temperature.
- Combine water, oil, 1/2 tsp salt - boil and cook pasta 5-8 minutes in a rolling boil until pasta is done.
- Drain, rinse with cold water. Rinse again. Cool to room temperature. Using very large bowl, combine pasta and cooled, cooked sauce, lightly but thoroughly.
- Refrigerate overnight covered tightly.
- Add remaining ingredients.
- Refrigerate until chilled in airtight container. Keeps about 1 week.