1 1/2 c. Acini De Pepe
2 eggs, well beaten
2 tbsp. flour
3/4 c. sugar
1/2 c. pineapple juice
1/2 c. cherry juice

Cook and drain macaroni. Drain 1 (20 oz.) can crushed pineapple and 1 (11 oz.) jar of maraschino cherries. Save the juice. Cook the eggs, flour, sugar, pineapple juice and cherry juice until thick. Add to the macaroni. Let set overnight in refrigerator. Next day stir in crushed pineapple, cherries, cut in half, 1 small can of mandarin oranges, cut in threes and 1 medium Cool Whip. Refrigerate until ready to use.