FROG EYED SALAD

In medium saucepan, combine 1/2 c. sugar, 1 Tbsp flour, and 1/4 tsp salt. Stir in egg, lemon juice and 1 1/3 c. Acini de Pepe pasta, uncooked. Cook over medium heat, stirring frequently, until mixture comes to a boil. Boil for 1 minute. Rinse with cold water to cool. Stir in pineapple juice and chill overnight. After chilled, stir together several times. Meanwhile, drain and cool mixture. With medium whisk, stir sugar and flour together 1 cup. Reserve juice from oranges, and add crushed pineapple, two chunks, to mixture. Drain juice frequently, stirring until cold. Add Cool Whip, and stir gently. Cover; refrigerate until cold. Cover; refrigerate to chill. In large bowl, combine pasta mixture and chilled pineapple mixture; mix gently and refrigerate overnight. After chilled, add crushed pineapple, usually add two chunks, to mixture.