24 Hour Fruit Salad - cooking recipe

Ingredients

1 (12 ounce) package small shaped pasta
2 (20 ounce) cans pineapple tidbits (drain and reserve juice)
1 lemon, juice of
2 eggs
2 tablespoons flour
1/2 teaspoon salt
1 cup sugar
1 cup drained fruit cocktail (reserve juice)
1 (8 ounce) container Cool Whip
1 (16 ounce) package colored miniature marshmallows

Preparation

Cook macaroni per package directions to al dente; drain, rinse and cool.
Combine juice of fruit cocktail, lemon, 2 cups pineapple juice, eggs, flour and salt.
Boil over medium heat, stirring constantly until thickened.
Pour this mixture over the cooled pasta, stir, and store covered in the refrigerator overnight.
The next day, add pineapple tidbits, fruit cocktail, Cool Whip and marshmallows.
Refrigerate until serving time.