3/4 cup sugar
2 eggs, lightly beaten
1 1/2 Tbsp. flour
1/2 tsp. salt
2 large cans pineapple chunks or tidbits (not crushed)
2 small cans mandarin oranges
1 large jar maraschino cherries
1 bag miniature marshmallows
1-16 oz frozen whipped topping (thawed)
Separate fruit from the juice; save both. While cooking the macaroni, prepare the fruit sauce. Mix sugar, flour, salt, eggs, and fruit juices in a saucepan. Once the sauce comes to a boil, remove the heat. The sauce will thicken as it cools. Mix the sauce and cooked macaroni and allow it to cool in the fridge for 4 hours or overnight. Then fold in whipped topping, marshmallows, and fruit. Chill until ready to serve. Makes about 6 quarts.
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