frog eye salad

1 c. sugar
2 T. flour
1 3/4 c. pineapple juice
2 eggs, beaten
1 T. lemon juice (i don't think i've ever used this-- didn't have it on hand)
1 (16 oz.) package acini de pepe pasta
3 (11 oz.) cans mandarin oranges, drained
2 (20 oz.) cans pineapple chunks
1 (20 oz.) can crushed pineapple (it says drained, but i don't)
1 (12 oz.) tub cool whip
2-3 cups mini marshmallows
maraschino cherries (cut up and use as much as your heart desires. i added this to the recipe and i always add a litte of the syrup the cherries are in-- just to make the salad a cute pink.)

combine sugar and flour in saucepan. gradually stir in pineapple juice and eggs. cook over medium heat, stirring until thickened. remove from heat and stir in lemon juice. cool mixture to room temperature. while cooling, cook pasta. drain, rinse, and cool to room temperature. combine egg mixture and pasta. mix thoroughly. refrigerate overnight in airtight container. add remaining ingredients. mix lightly. refrigerate in airtight container until chilled. it says it serves 25, but i think it could do more. this makes a TON of salad.