1 lb. orzo macaroni (looks like rice)
3/4 c. sugar
1/2 tbsp. flour
2 large (15 1/2 oz.) cans pineapple chunks or tidbits
2 small cans mandarin oranges
1 large jar maraschino cherries
1 bag miniature marshmallows
1 (16 oz.) tub thawed whipped topping
2 eggs, slightly beaten
1/2 tsp. salt

Separate fruit from juice. Save both while cooking macaroni. Prepare the fruit sauce. Mix sugar, flour, salt, eggs and juice in saucepan. Cook to a boil; remove from heat. The sauce will thicken as it cools. Mix sauce with drained macaroni in a large bowl. Mix well and refrigerate for at least 4 hours or overnight. Next day, fold in fruit, marshmallows and topping. Chill until ready to serve.

Makes 6 quarts. Good for a crowd.