3/4 c. sugar
2 eggs, beaten
2 cans mandarin oranges
2 1/2 tbsp. flour
1/2 tsp. salt
1 box orzo macaroni (like rice)
2 (15 oz.) cans crushed pineapple
2 (10 oz.) Cool Whip

Mix sugar, eggs, juice from oranges, flour and salt in saucepan. Bring to boil until thick. Cool completely. Cook macaroni and cool. Fold macaroni into custard, cover and cool in refrigerator overnight. Next day fold in pineapple, oranges and Cool Whip. Garnish with maraschino cherries and pineapple rings.