3/4 c. Acini Di pepe macaroni
1 can crushed pineapple, 20 oz. size
1 can mandarin oranges or 1 can fruit cocktail
1 container Cool Whip, 8 oz.
2 eggs
2 tbsp. flour
1/2 tsp. salt
1/2 c. sugar

Drain fruit and save juices.

Cook macaroni according to box instructions.

Cook juices with 1/2 cup sugar, 2 tablespoons flour, 2 eggs beaten slightly and 1/2 teaspoon salt until clear and thickened. Add to drained macaroni and fruit.

Next day mix in 1 (8 ounce) container Cool Whip. Decorate with maraschino cherries and chopped nuts. Serve cool.