Hawaiian Frog Eye Salad

This is a classic that my mom use to make for family parties all the time when I was growing up, and come to think of it, I should make it a little more often as it really isn't that hard to make, and kids always love the "frog eyes" that are in it.

1 C. Sugar
2 Tbsp. Flour
2 1/2 tsp. Salt
1 3/4 C. Pineapple Juice
2 Eggs, beaten
1 Tbsp Lemon Juice
3 Quarts Water
1 C. Mini Marshmallows
1 C. Coconut
1 Tbsp. Cooking Oil
1 pkg 16oz Acini de Pepe
3 cans Mandarin Oranges
2 Cans drained pineapple chunks
1 can Crushed Pineapple, drained
1 small carton Cool Whip

Combine Sugar, flour and 1/2 tsp salt in a pan, gradually stir in Pineapple juice and eggs. Cook over moderate heat, stirring until mixture is thickened. Add Lemon Juice and remover from heat and cool. Bring water to boil with remaining salt and oil. Add Acini de Pepe and cook to rolling boil until done. Drain pasta and rinse then cool to room temperature. Combine egg mixture and pasta, mix lightly but thoroughly. Refrigerate overnight in an airtight container. Add the remaining ingredients, mix lightly then refrigerate until well chilled.