Ingredients:

8 oz. or 1/2 package acini de pepe

Sauce:

1/2 cup sugar

1 teaspoon salt

1 egg beaten

1 cup pineapple/orange juice (drained from cans)

Cook pasta.  Cook sauce stirring until thickened over moderate heat.  Add 1 tablespoon lemon juice.  cool.  Mix sauce and acinin de pepe together and refrigerate overnight.  Then add 2 cans mandarin oranges, 1 can pineapple chunks, 1 can crushed pineapple, 9 oz whipped topping, and 1 cup miniature marshmallows.