1/2 box pepe macaroni
1 can pineapple or fruit cocktail
1 can mandarin oranges

Cook macaroni in salt water; drain and cool. Drain fruit juice in saucepan and add 3/4 cup sugar, 2 tablespoons flour, dash of salt and 2 beaten eggs. Cook until blended and thickened. Pour over macaroni and mix. Put in refrigerator overnight or 8 hours. Mix fruit and macaroni with 8 ounces Cool Whip.