Frog Eye Salad

Ingredients:
1 cup granulated sugar
2 tablespoon all-purpose flour
2 1/2 teaspoon salt
1 3/4 cups unsweetened pineapple juice
2 (20-ounce) can pineapple tidbits, drained
1 (20-ounce) can crushed pineapple in its own juice, drained
3 (11-ounce) cans mandarin orange segments, drained
2 large egg, beaten
1 Tablespoon lemon juice
1 (16 ounces) Acine di Pepe Pasta, uncooked
1 (8 ounces) frozen non-dairy whipped topping, thawed and divided
1 cups miniature marshmallows
1 cup flaked coconut
Maraschino cherries (optional)

Directions:
1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 3/4 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
3. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
4. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
5. Add crushed pineapple and chunks, oranges, whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.