Frog Eye Salad

Classic.  I love frog eye salad and always loved it when it was at potlucks.  I learned how to make this from  a friend when I lived in Alamosa, CO.

1 c. acini de pepe
3/4 c. sugar
2 tbsp. flour
3/4 c. pineapple juice from can of pineapple tidbits
2 eggs
1 tsp. lemon juice
2 (11 oz) cans mandarine oranges
1 (20 oz) can pineapple tidbits
1 (8 oz) can crushed pineapple
1 (8oz) container cool whip
1 c. mini marshmallows

Bring 6 cups water to a boil add 2 teaspoons salt and the acini de pepe.  Boil for 2 minutes, cover and remove from heat.  Let pasta set for 6-8 minutes.  Drain & rinse.  In a large collander start draining the oranges, pineapple and crushed pineapple.  In a saucepan combine sugar, flour, juice and egg.  Cook over moderate heat, stirring constantly until thick.  Add lemon juice and remove from heat to let cool.  Combine cooled pasta and cooled gel.  Cover and chill; add very well drained fruit, cool whip and marshmallows.  Chill for at least 1 hour before serving.