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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


Step 1

In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.

Step 2

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.

Step 3

In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.

Step 4

Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.