Acini de Pepe Salad (Frogeye)

1 C. Sugar
1/2 t. Salt
1 3/4 C. Pineapple Juice (Drain Pineapple Cans for Juice)
1 T. Lemon Juice
1 T. Flour
2 Eggs

1 3/4 C. Acini de Pepe pasta

2 Cans drained Mandarin Oranges

1 Largest Cool Whip

1 Can Crushed Pineapple

1 Can Pineapple Tidbits

Cook the Acini de Pepe pasta according to box directions. Rinse in cool water.  

Cook sugar, salt, pineapple juice, lemon juice, flour and eggs until thickened.   Cool and pour over acini de pepe.  Cover and let stand overnight in fridge.  

Next day add oranges, pineapple and cool whip.