Frogeye Salad

1 package acini di pepe pasta
1 c. sugar
2 T. flour
1/2 t. salt
1 c. coconut
19 oz. cool whip
1 T. lemon juice
2 eggs
3 cans mandarin oranges (11 oz., drained)
2 cans pineapple tidbits (or one 20 oz. can, drained)
1 3/4 c. pineapple juice (drained from tidbits)
1 can crushed pineapple (8 oz.)
2 c. miniature marshmallows

Cook pasta; rinse, drain, and cool (but not necessarily in the fridge). Combine sugar, flour, and salt. Add pineapple juice and beaten eggs. Cook, stirring until thickened. Add lemon juice and cool. Place cooled pasta in large bowl. Pour thickened mixture over and blend well. Add fruit, whipped topping, marshmallows, and coconut.

Allow to stand overnight in refrigerator. May need to add a little cool whip to make creamier the next day.

This is really good but beware: it makes a TON. And if you are in the D.C. area and can't find the acini di pepe, don't call home and have your mom send you a couple of boxes. Try the Superfresh.