1/2 pkg. Acinide Pepe
1 (#2) can fruit cocktail
1 (#2) can crushed pineapple
1 can mandarin oranges, drained
2 eggs
1 c. sugar
2 tbsp. flour
10 1/2 oz. pkg. miniature marshmallows
12 oz. container whipped topping, thawed

Cook 1/2 package of Acinide Pepe in 3 quarts water for 5-7 minutes. Drain and cool. Drain fruits, reserving juices. In large bowl, combine drained macaroni and drained fruit. Use 1 3/4 cup of reserved fruit juices and mix with 2 beaten eggs, 1 cup sugar, and 2 tablespoons flour. Cook in saucepan until slightly thickened. Cool. Add to fruit and macaroni. Add a 10 1/2 ounce package of miniature marshmallows and a 12 ounce carton of whipped topping, thawed. Makes a large salad. Chill.

OPTIONAL: Add 1 cup flaked angel flake coconut.