1 (16 oz.) pkg. A cini de pepe macaroni (sold in store at macaroni section)
1 c. sugar
1/2 tsp. salt
2 eggs, beaten
3 (11 oz.) cans mandarin oranges, drained
1 (20 oz.) can crushed pineapple, drained
1 c. coconut
2 tbsp. flour
1 3/4 c. pineapple juice
1 tbsp. lemon juice
2 (20 oz.) cans pineapple chunks, drained
2 c. miniature marshmallows
1 (9 oz.) carton frozen Cool Whip

Cook macaroni in boiling water (3 quarts) with 1 teaspoon oil and 2 teaspoon salt. When tender, rinse in colander and cool.

In saucepan, combine sugar, flour and salt. Add pineapple juice and beaten eggs. Cook, stirring until thickened and smooth. Add lemon juice and cool.

Place cooked macaroni in large bowl. Pour thickened mixture over macaroni and mix well. Add fruits; blend. Add partly thawed topping and blend well. Best if left in refrigerator overnight. Feeds a crowd.