3/4 c. sugar
2 eggs, slightly beaten
2 (14 oz.) cans crushed pineapple
2 cans mandarin oranges
2 tbsp. flour
1/2 tsp. salt
1 lb. Rose Marina #37
2 (10 oz.) Cool Whip

Bring sugar, eggs, flour, salt, juice from pineapple and oranges to boil; cook until thick, stirring constantly. This will not be real thick. Cook Rose Marina as directed on package. Drain and rinse well. Fold into custard mixture and refrigerate overnight.

Next day, fold pineapple and mandarin oranges into macaroni, mix. Fold in Cool Whip. Decorate with cherries and pineapple. Half recipe equals 1 1/4 cups Rose Marina.