1 lb. Rosa Marino #31 macaroni
2 sm. cans pineapple chunks
2 sm. cans mandarin oranges
1 lg. jar maraschino cherries
1 lg. Cool Whip

Drain all fruit juices into saucepan; set aside. Chop the fruit into small pieces. Cook macaroni for 14 minutes. Drain, run cold water over and drain well. Take fruit juices and add 3/4 cup sugar, 1 1/2 tablespoons flour, 2 eggs, slightly beaten. Cook until thickened, stirring constantly. Cool. Fold into macaroni and refrigerate for about 1 to 2 hours. Then add chopped fruit and Cool Whip. Blend well. Can be made the night before. Serves 20 to 25. Add additional Cool Whip if necessary.