1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 3/4 c. pineapple juice, drained
2 cans #303 crushed pineapple
3 egg yolks, beaten
1 pkg. Acini de Pepe macaroni (16 oz.)
1 sm. pkg. miniature marshmallows
1 pt. Cool Whip
1 c. coconut, optional

Mix together and bring to slow boil the sugar, flour, salt and pineapple juice, until thickened. Mix the egg yolks and add a small amount of the hot pineapple mixture to the yolks and boil for 1-2 minutes; cool. Cook the Acini de Pepe macaroni, drain and rinse with cold water. Pour cold sauce over macaroni and mix. Set overnight in airtight container.

Next morning add marshmallows, drained pineapple, mandarin oranges, coconut and Cool Whip. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, through freezing somewhat alters the texture. 15-20 servings.