1 pkg acini de pepe (this is a pasta)
1 C sugar
2 T flour
1 t salt
1 3/4 C pineapple juice or fruit juices
2 1/2 C crushed pineapple
1 can pineapple tidbits, drained
2 cans mandarin oranges, drained
1 lg Cool Whip
1 pkg colored marshmallows
Cook and drain the pkg of acini de pepe according to pkg directions. In saucepan, combine sugar, flour, salt and pineapple juice. Cook over heat until thickened, stirring constantly. Add pasta; refrigerate over-night. Next morning, add rest of ingredients; chill. This makes a very large salad.
This is a potluck favortie. I used the juice from the drained pineapple and mandarin oranges for the sauce. I recommend adding the crushed pineapple to the pasta first as it helps break it up after sitting over night. Then add other ingredients. I have used a smaller amount of whipped topping, and plain white marshmallows can be used as well.