Christine's Frog Eye Salad

1/2 pkg Acini de Pepe

Sauce
1 1/2 c pineapple juice plus 1 cup to dip bananas
1 T lemon juice
1/2 c sugar
1/4 t salt

Next Day Add-Ins

20 oz pineapple chunks
20 oz crushed pineapple
16 oz fruit cocktail
1-2 bananas sliced, dipped in reserved pineapple juice to preserve color

Cook Acini de Pepe according to directions, al dente.  Combine sauce ingredients in a saucepan and cook until thick and smooth.  Combine with the drained pasta and mix well.  Cool overnight.  Next morning, add in fruit and mix.  Refrigerate until serving.