Chrissie's frog eye salad

    
1csugar
2tsflour
1/2tssalt
1 3/4cpineapple juice
2eaegg, beaten
1tblemon juice
3qtwater
2tssalt
1tscooking oil
1eaacini de pepe (a type of pasta), package
3eamandarin oranges (11 oz cans), drained
2eapineapple, crushed (20 oz cans), drained
1eacool whip (12 oz carton)
Directions:
Combine sugar, flour, 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice.  Cool mixture to room temperature. Bring water, 2 teaspoons salt, and oil to boil. Add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse with water, drain again and cool to room temperature. Combine egg mixture and Acini de Pepe, mix lightly but throughly. Refrigerate over night, in an air tight container. Add remaining ingredients, mix lightly, but throughly. Chill. Salad may be refrigerated as long as a week in air tight container.  Variation: Add red (or green) food coloring to pasta as it cooks. May add a package of colored marshmallows.  I add the marshmallows and this makes a good pot luck recipe as it makes a big portion.