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1 cup white sugar
1 (12 ounce) container frozen whipped topping, thawed
3 egg yolks
2 tablespoons all-purpose flour
2 (11 ounce) cans mandarin oranges, drained
1 (16 ounce) package acini di pepe pasta
1 tablespoon lemon juice
2 (20 ounce) cans pineapple chunks
3/4 cup maraschino cherries, chopped
2 cups pineapple juice
1 (16 ounce) package miniature marshmallows
In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.
While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.
Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.