1 lb. Acine De Pepe macaroni (#27)
2 lg. cans crushed pineapple
2 lg. cans mandarin oranges
1 jar Maraschino cherries
4 eggs
1 1/2 c. sugar
4 tbsp. flour
1 tsp. salt
2 (10 oz.) containers whipped topping

Drain fruit, save juice. Cook macaroni according to package. Beat eggs, add sugar, flour and salt. Add juice and stir until well mixed. Cook until thick. While still hot, add to macaroni. Stir in fruit, cut cherries in half and add. Let stand until cold (3 hours or overnight). Add whipped topping.