Frog-Eye Salad

1 box accini de pepe
1 cup sugar
2 Tbsp flour
1/2 tsp salt
1 3/4 c. pineapple juice
2 eggs beaten
1 Tbsp lemon juice
3 cans mandarin oranges
2 cans pineapple tidbits
1 can crushed pineapple
1 large tub cool whip
1 c. mini marshmallows

Drain fruit well and set aside. Combine sugar, flour and salt. In sauce pan combine pineapple juice and eggs. Gradually add sugar mixture and cook until thickened. Cool to room temperature and add lemon juice. Prepare pasta according to package directions, with a little olive oil so it doesn't get sticky. Cool to room temperature. Add sauce to pasta and chill overnight. Add fruit to past mixture, then add cool whip and marshmallows.

The better you drain the fruit the longer the salad will keep.