Macaroni Fruit Salad - cooking recipe

Ingredients

1/2 lb. acini de pepe macaroni, cooked and refrigerated (8 oz.)
1 (No. 2) can pineapple
1 jar maraschino cherries, drained
3/4 c. sugar
2 Tbsp. flour
2 eggs, beaten
1 can mandarin oranges
1 c. juice
1/8 tsp. salt
1 (8 oz.) Cool Whip

Preparation

Drain pineapple and oranges, reserving juice and refrigerate. In saucepan, mix sugar, salt, flour and juice.
When well heated, add beaten eggs.
Cook until thick.
Cool.
Pour over macaroni and fruit.
Mix.
Refrigerate overnight.
Fold in 8 ounces Cool Whip. Mix well.
Refrigerate.