1? cup Acini De Pep macaroni 
1 can  (20-onuce) Chunk Pineapple
2 cans (11-onuce) Mandarin oranges
4 eggs yolks
3 tablespoons corn starch
1 cup sugar
1? cup miniature marshmallows
1 container (8-ounce) Cool Whip whipped topping

Boil macaroni.  Cool.  Take juice from pineapple and oranges, thicken with eggs, flour and sugar over heat.  Let cool.  Mix together with Cool Whip.  Chill. 

From Mildred Kramer -- Burlington, Colorado.

1 cup Acini De Pep macaroni 
1 can  (20-onuce) Chunk Pineapple
2 cans (11-onuce) Mandarin oranges
3 eggs
3 tablespoons flour
1 cup sugar
1 cup miniature marshmallows
1 container (8-ounce) Cool Whip whipped topping

Boil macaroni.  Cool.  Take juice from pineapple and oranges, thicken with eggs, flour and sugar over heat.  Let cool.  Mix together with Cool Whip.  Chill. 

From  Renée McWilliams -- Blair, Nebraska

Use 1/2 box Spazziello Macaroni (1/2 pound).  Cook in slightly salted water until tender -- don't undercook.  (It takes lots of water.)  When done, drain and rinse well.

Drain 1 can (no. 2) crushed pineapple and 1 can (no. 2) tidbit pineapple.  Save juice and add 1 cup sugar and 3 tablespoons corn starch and 4 egg yolks. Cook until thick.  Add macaroni and let stand over night in refrigerator. 

Next day, add Mandarin oranges - drained pineapple, 1 large cool whip and package miniature marshmallows.  Also can add maraschino cherries, cut up.

(This recipe makes the large Tupperware bowl full!)

Copyright © 2003 by Nathan Krämer -- Blair, Nebraska   http://www.nathankramer.com/