Frog Eye Salad

from Joyce Fenton

1/2 c. sugar
1 T. flour
1/4 tsp. salt
1 c. pineapple juice
1 egg, beaten
1 tsp. lemon juice
1-1/3 c. acine de pepe pasta, uncooked
1 20-oz. can pineapple chunks
1 8-oz. can crushed pineapple
2 cans mandarin oranges, drained
1 8-oz. carton Cool Whip
3 c. miniature marshmallows
1/2 c. flaked coconut

In medium saucepan, stir together sugar, flour and salt. Drain pineapple reserving juice to equal 1 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. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly, drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours to overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover, refrigerate until cold. Top with remaining whipped toppiong, garnish with cherries.