1 (5 oz.) box Spaghetti-O rings
2 beaten eggs
1 c. sugar
2 tbsp. flour
1/2 tsp. salt
1 (16 oz.) can fruit cocktail
2 (16 oz.) cans crushed pineapple
1 (8 oz.) container Cool Whip
2 c. small marshmallows

Cook spaghetti, drain and cool, set aside. Drain juice from pineapple, set aside juice and fruit. Cook together: eggs, sugar, flour and salt. Add pineapple juice and cool until thick over low heat. Pour over cooled spaghetti-Os and let stand overnight.

Next day: Fold in Cool Whip, drained pineapple and fruit cocktail and marshmallows. Makes a very large salad.