Frog Eye Salad

1 cup sugar
2 Tbsp. Flour
2 1/2 tsp. salt
1 3/4 pineapple juice
2 eggs, beaten
2 Tbsp. Lemon juice
3 quarts water
1 Tbsp. oil
1 - 16 oz. pkg. acini de pepe
3 lg. cans mandarin oranges, drained
2 lg. cans pineapple chunks, drained
2 lg. cans crushed pineapple, drained
2 cups seedless green or red grapes
1 lg. Cool Whip
1 cup miniature marshmallows
1 cup flaked coconut

Combine sugar, flour, and 1/2 tsp. of the salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring constantly until thickened. Add lemon juice and cool mixture to room temperature. Bring water and remaining 2 tsp. salt and oil to a boil. Add acini de pepe and cook at a rolling boil until acini de pepe is done. Drain, rinse with cold water and drain again. Cool to room temperature. Combine the egg mixture, fruits, and everything else with the acini de pepe. Mix lightly but thoroughly. Refrigerate until chilled through in an airtight container, preferable overnight or for several hours.

Note: This recipe makes A TON!! Even half is enough for a party or large family. But if you're like me and love this, then go ahead... make it all!!