sorry, no pretty photos because i ATE it too fast.
1 (16oz) package Acini De Pepe pasta
1 TB vegetable oil
2 1/2 tsp salt
1 cup sugar
2 TB flour
1 3/4 cup pineapple juice
2 eggs, beaten
1 TB lemon juice
3 (11oz) cans mandarin oranges, drained
2 (20oz) cans pineapple chunks, drained (use the juice for the pineapple juice)
1 (20oz) can crushed pineapple, drained (if you need a little more juice, you can top it off with this)
1 (8oz) carton cool whip
1 cup mini marshmallows, optional
1 cup coconut, optional
Cook pasta according to package directions. (the 2 tsp salt and 1 TB oil go in the water with the pasta to prevent it from getting sticky). Drain and rinse with water. Drain again and bring to room temperature.
While pasta is boiling, combine sugar, flour, 1/2 tsp salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat stirring until thickened. Add lemon juice. Cool to room temperature.
Combine pasta with egg mixture lightly and refrigerate overnight in air tight container.
Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in air tight container.(I usually mix all the fruit together in another container and put that in the fridge too, so I don't have to wait for it to chill again, but it does taste better after it sits for a few hours).
Consume within one week.