Frog Eye Salad - cooking recipe

Ingredients

1 c. Acini di Pepe pasta
2 cans (4 oz. each) mandarin oranges, drained
1 can (20 oz.) chunk pineapple, drained with juice saved
1 can (20 oz.) crushed pineapple, drained, with juice saved
1 carton (8 oz.) Cool Whip
1 c. miniature marshmallows
1 c. coconut, optional
chopped pecans to taste
3/4 c. sugar
1 Tbsp. flour
1/2 tsp. salt
2/3 c. pineapple juice (from reserved juice)
1 tsp. lemon juice

Preparation

Cook pasta in 1 quart of water with 1 teaspoon of salt. Drain, rinse thoroughly and cool in refrigerator.