Frog Eye Salad

• 3/4 cup sugar
• 1 tablespoon flour
• 1/2 teaspoon salt
• 2/3 cup pineapple juice
• 1 egg, beaten
• 1 teaspoon lemon juice
• 1 cup acini di pepe pasta
• 2 (11 ounce) cans mandarin oranges, drained
• 1 (20 ounce) can chunk pineapple, drained
• 1 (20 ounce) can crushed pineapple, drained
• 1 (8 ounce) carton whipped topping
• 1 cup miniature marshmallow

Directions

1. In small saucepan mix sugar, flour, and salt, stir in pineapple juice and egg.
2. Cook over moderate heat, stirring constantly until thickened.
3. Add lemon juice.
4. Set aside and cool.
5. cook Acini Di Pepe according to package directions.
6. Combine cooked mixture with Acini Di Pepe.
7. Cover; place in refrigerator until chilled.
8. Combine remaining ingredients, stir lightly.
9. Chill at least 1 hour before serving.