Old Fashioned Frog's Eye Salad

Ingredients

• 1/2 cups sugar
• 1 TBSP all purpose flour
• 1/4 tsp salt
• 1 can (20 oz) pineapple chunks; undrained
• 1 can (8 oz) crushed pineapple; undrained
• 1 egg, beaten
• 2 tsp lemon juice
• 1 1/3 cup (8 oz) acini pepe; uncooked (I like Ronzoni)
• 2 cans (11 oz each) mandarin orange segments; drained
• 3 1/2 cups (8 oz) cool whip, thawed
• 3 cups mini marshmallows
• 1/2 cup flaked coconut, optional
• maraschino cherries, optional

In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add pineapple, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries.