Frog Eye Salad

1 c. sugar
2 T flour
2 1/2 tsp salt
1 3/4 c. pineapple juice
2 eggs beaten
1 T lemon juice
3 qts water
1 T oil
1 pkg acini de pepe
3 cans mandarin oranges drained
2 cans pineapple chunks drained
1 can crushed pineapple
1 9 oz cool whip

Combine sugar, flour and 1/2 tsp salt. Gradually stir in pineapple juice and eggs. Cook over med heat and stir until thickened. Add lemon juice. Cool to room temp. Bring water and rest of salt and oil to a boil. Add pasta and cool until done. Rinse with water and cool to room temp. Combine egg mixture to pasta and mix lightly. Refrigerate until cool. Add remaining ingredients. Refrigerate until chilled.