1 box soup mac acinide pepe
2 1/2 tsp. salt
1 tbsp. oil
1 lg. can crushed pineapple, drained, reserve juice
2 lg. cans chunk pineapple, drained, reserve juice
2 cans mandarin oranges, drained, reserve juice
1 c. sugar
1 tbsp. lemon juice
2 tsp. flour
2 eggs, beaten
1 c. miniature marshmallows
1 c. coconut
1 (9-12 oz.) container Cool Whip

Bring 3 quarts water to boil, with 2 teaspoons salt and oil. Add whole box noodles. Cook until tender. Drain and allow to cool to room temperature.

Cook together 1 3/4 cups pineapple juice, 1 cup sugar, 2 teaspoons flour, 1/2 teaspoons salt and eggs until thick. Add lemon juice. Let cool. Pour over soupmacs. Cover and refrigerate overnight. Add drained fruit, marshmallows, coconut and Cool Whip. Serve. Can be frozen.