Yield: 24 (3/4 cup each)

Ingredients

1 cup sugar

2 tbsp all-purpose flour

1/2 tsp salt

1-3/4 cup unsweetend pineapple juice

2 eggs, beaten

1 tbsp lemon juice

1 package (16 ounces) acimi di pepe pasta

3 cans (11 ounces each) mandarin oranges, drained

2 cans (20 ounces each) pineapple chunks, drained

1 cup miniture marshmallows

1 cup flaked coconut

1 carton (12 ounces) frozen whipped topping, thawed

Instructions

  1. In a small saucepan, combine the 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 heat. Gently stir in lemon juice.
  2. Transfer to a bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled.
  3. Cook pasta according to package directions, drain and rinse in cold water. Place in a very large bowl; stir in the oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled