Acini De Pepe Salad

1/2 cup Sugar

1 Tbsp Flour

1 Egg, beaten

6 cups Water

1 Tbsp Oil

1/2 Box Acini De Pepe

1 1/4 tsp Salt

1 tsp Lemon Juice

1  1/4 cup Pineapple Juice

1 (20 oz) can Pineapple Tidbits

1 (8 oz) package whipping topping

1 lg. can Fruit Coctail

Drain all pineapple and reserve its juices. Drain fruit coctail and mandarin oranges. Cook Acini in 6 cups voiling water with 1 txp salt for 8 minutes or until tender. Add oil to water and drain. Rinse and let the pasta cool.

In a saucepan, combine flour, sugar and remaining 1/4 tsp salt. Stir in juice and egg. Cook over medium heat, stirring constantly, until thickened. Cool.

Combine cooled pasta, fruits and sauce in a bowl. Chill overnight. Fold in cool whip just before serving.