1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 can crushed pineapple
1 can chunked pineapple
3 well beaten egg yolks
1/2 lb. soup mac pasta
1 pt. Cool Whip
1 can mandarin oranges
1 c. miniature marshmallows
1 jar maraschino cherries

Combine sugar, flour and salt. Drain juice from pineapple to make 1 1/2 cups liquid. Combine with sugar, flour, and salt. Add 3 well beaten egg yolks and bring to boil, stirring. Set aside to cool. Cook 1/2 pound soup mac pasta (little round pasta in a box) as directed on package. Put pasta in custard mixture. Refrigerate overnight. Next morning, add pineapple, drained, Cool whip, drained mandarin oranges, miniature marshmallows, drained maraschino cherries.