1 lb. TINY macaroni

Cook until tender, drain and cool.

2 cans (12 to 16 oz.) crushed pineapple, drain and save juice
1 can (12 to 16 oz.) mandarin oranges, drain and save juice
1 (9 oz.) container Cool Whip
3/4 c. sugar
2 eggs
2 tbsp. flour
1/2 tsp. salt

Beat egg, sugar, flour and salt until smooth. Add pineapple and orange juice. Cook until thick stirring often. Let cool. Combine with macaroni and mix thoroughly. Refrigerate overnight. Fold in drained fruit and Cool Whip. Keep refrigerated until ready to serve.

Serve in a large bowl and garnish with fruit or serve on small plates. (This salad makes a large amount but can be reduced by half of all ingredients)