1 c sugar

2 Tbsp flour

1¾ c pineapple juice

2 eggs, beaten

1 Tbsp lemon juice

3 quarts water

1 Tbsp oil

1 pkg. Acini de Pepe pasta

3 cans mandarin oranges, drained

2 cans pineapple chunks, drained

1 can crushed pineapple, drained

1 carton non dairy whipped topping

1 c mini marshmallows(optional)

1 c coconut (optional)

Combine sugar, flour, salt. Gradually stir in pineapple juice and eggs. Cook over med. heat, stirring, until thickened. Add lemon juice. Cool to room temp. Boil water add oil and pasta, cook until done. Drain and rinse with water, drain well, cool, combine with egg mixture. Mix lightly, seal, refrigerate overnight. Add remaining ingredients, Chill.

Makes 25 servings