1/2 lb. Ancini de Pepe pasta
1 can (1 lb.) crushed pineapple
1 can mandarin oranges
1 bottle maraschino cherries, can be omitted
1/2 c. sugar
1 egg
2 tbsp. flour
1 (12 oz.) container Cool Whip

Cook pasta and drain. Drain pineapple, oranges, saving juices. Add sugar, egg and flour to juices and cook over medium heat until thickens. Add to macaroni and cool overnight. The next day add cut up fruit and Cool Whip. Chill and serve. Recipe can be doubled.