Sandra Byrd's Frog Eye Salad

3/4 cup white sugar
2 tablespoons all-purpose flour
1/2 teaspoons salt
1 3/4 cups juice from drained pineapples and cherries
pineapple juice
2 eggs, beaten
1 tablespoon lemon juice
3 quarts water
1 tablespoon vegetable oil
1 (16 ounce) package acini di pepe pasta, cooked al dente and drained
1 (11 ounce) can mandarin oranges, drained
1 (20 ounce) cans pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, drained
1 large jar maraschino cherries, drained, chopped, (juice saved)
1 (8 ounce) container Vanilla Cool Whip, thawed
1 cup colored miniature marshmallows

In a sauce pan, combine sugar, flour, salt, pineapple/cherry juice combo and eggs. Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.

In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple, chopped cherries and Cool Whip. Mix well and refrigerate overnight or until chilled. Before serving add marshmallows. Toss and serve.