Frog Eye Salad

1/3 cup sugar                                     5 oz acine de pepe
2 tsp flour                                          1 can mandarin oranges, drained
1 tsp salt                                            1 sm can pineapple chunks, drained
1/2 cup pineapple juice                     1 sm can crushed pineapple
1 egg, beaten                                     1/3 cup coconut
1 T lemon juice                                 1 cup mini marshamallows
1/2 cup cool whip
1 tsp oil

Bring water and 1/4 tsp salt and 1 tsp oil to boiling.  Add acine de pepe and boil for 8-10 minutes.  Drain in colander and rinse in cold water until cool.
Combine sugar, flour and 1/4 tsp salt in a sauce pan.  Gradually stir in pineapple juice and egg.  Cook over medium heat stirring until thickened.  Add lemon juice and stir to blend.  Cool mixture in the fridge.
Then mix together acine de pepe, thickened sauce, cool whip, coconut and marshmallows.  Refrigerate until ready to serve.