In a medium saucepan, bring water to a boil. Add the acini di pepe noodles and cook according to package instructions until al dente. Drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
In a small saucepan, combine the reserved pineapple juice, granulated sugar, egg yolk, salt, and cornstarch. Cook over medium heat, whisking constantly until the mixture thickens. Remove from heat and let it cool completely.
In a large bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and continue to whip until stiff peaks form.
In a large mixing bowl, combine the cooled dressing with the whipped cream. Gently fold in the cooked acini di pepe noodles, drained pineapple tidbits, crushed pineapple, mandarin oranges, shredded coconut, mini marshmallows, and sliced banana. Mix until everything is well coated.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, allowing the flavors to meld. Serve chilled and enjoy the delightful taste of Frog Eye Salad!
