Frog Eye Salad

I made this last month for Jenny's.

3/4 of the bag Acini di Pepe pasta by private selection(I find this at smith's or albertson's)
2 Tablespoons flour
1/2 to 2/3c sugar
pinch of salt
1 teaspoon lemon juice
20 oz can sliced pineapple (reserve juice)
can crushed pineapple
10.5 oz can mandarine oranges
mini marshmellows
16 oz tub cool whip
walnuts crushed as much as you like
coconut flakes as much as you like

Cook the pasta. Drain. Combine the flour, pinch of salt and sugar with the pineapple juice from the cans in a saucepan. Cook over medium heat until it thickens like a thin gravy, not like pudding. Add lemon juice. Add the pasta to the sauce and mix, then refrigerate. After the pasta and sauce are cooled, stir in remaining ingredients in a larger bowl. The sauce and pasta can be done the morning or night before you serve the salad.