Instructions: Combine the sugar, flour and salt. Add pineapple juice and egg yolks. Cook over medium heat, stirring constantly until thick. Cool completely. Boil the Acine de Pepe in salt water for 8 to 10 minutes. Drain, rinse and cool completely. Add the Acine de Pepe to the pineapple sauce. Add the mandarin orange section, pineapple chunks and marshmallows. Add nuts and maraschino cherries. When ready to serve add the Cool Whip.

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