1 c. De pepe macaroni
1 c. pineapple chunks
2 cans mandarin oranges
3 eggs
1 c. miniature marshmallows
2 c. cool whip
1 c. sugar
2 tbsp. flour
1 c. coconut (optional)
dash of salt

Boil macaroni in 4 cups of water for 12 minutes. Until water boils away. Set aside to cool. Drain pineapple and oranges, reserving juice. Heat juice and thicken with eggs, flour, sugar and salt. Cook until thick. Cool. Add cooked macaroni to cooled sauce. Cover and refrigerate over night. The next morning add fruit, marshmallows and cool whip. Keeps well up to one week.