Frog Eye Salad

From Brandy's kitchen:)

1 c. sugar
2 Tbsp. flour
1/2 tsp. salt
2 eggs, beaten
1 Tbsp. lemon juice
1 3/4 c. pineapple juice

1 (16 oz.) package acini de pepe

Combine sugar, flour and salt. Gradually add pineapple juice and eggs. Cook over medium heat until thickened. Add lemon juice, cool. Meanwhile cook acini de pepe(I use a little less than the full box) in boiling water (with a little salt and oil added in). Boil approx. 9-10 minutes. Drain, rinse, drain and cool. Add to sugar mixture. Mix well and refrigerate overnight. Then add:

3 (11 oz.) cans drained mandarin oranges
2 (20 oz.) cans pineapple tidbits
1 (20 oz.) can crushed pineapple
9 oz. Cool whip
1-2 c. mini marshmallows

Mix and refrigerate. Keeps for several days.