Old Fashioned Frog's Eye Salad

1/2 cup sugar
1 T all-purpose flour
1/4 tsp salt
1 can (20 oz) pineapple chuncks, undrained
1 can (8 oz) crushed pinapple, undrained
1 egg, beaten
2 tsp lemon juice
1 1/3 cups (8 oz) Acini Di Pepe, uncooked
2 cans (11 oz each) mandarin orange segments, drained
3 1/2 cups (8 oz) frozen whipped topping thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries

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 overnight. Add crushed pineapple and chuncks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each)

Note from Sherry: Lisa often brought Frog Eye Salad to picnics and family events. She often put in strawberries and other fruit.