Frog's Eye Salad

1/2 c sugar
1 T flour
1/4 t salt
1 can (20 oz) pineapple chunks, undrained
1 can (8 oz) crushed pineapple, undrained
1 egg, beaten
2 t lemon juice
1 1/3 c acini di pepe, uncooked
2 cans mandarin oranges, drained
3 c cool whip
3 c mini marshmallows
1/2 c flaked coconut
Maraschino cherries

In saucepan, whisk sugar, flour and salt.  Drain pineapple, reserving juice equal to 1 cup.  Whisk egg and pineapple juice into sugar mixture.  Cook over medium heat, stirring frequently, until it comes to a boil.  Remover from heat and stir in lemon juice.  Allow to cool to room temp.  Meanwhile, cook pasta according to package directions, drain, rinse with cold water to halt cooking.  Stir pasta in with cooled pineapple sauce.  Cover, refrigerate for several hours.  Add pineapple, oranges, marshmallows, coconut, and 2 cups cool whip.  Stir well, but gently.  Refrigerate until cold, top with remaining cool whip and garnish with cherries.