Gail Houston gave me this recipe back in the 70′s. I nearly forgot about it until recently when Alice started making it.
Gail’s recipe takes marshmallows and cut pineapple while Alice’s uses crushed pineapple and no marshmallows. The other ingredients are about the same.
1 16 oz box acini de pepe macaroni
2 large cans crushed pineapple (or tidbits)
2 cans mandarin oranges
2 eggs, beaten
1 C sugar
4 T flour
8 oz cool whip
1 C mini marshmallows
maraschino cherries (optional)
Cook acini de pepe as directed on package. Drain, rinse and cool. Drain pineapple and oranges 3-4 hours (save juices). In saucepan, add fruit juices, eggs, sugar, dash of salt, and flour. Stir over medium heat until thickened. Add to cooled macaroni and cool. Stir in fruit, marshmallows and cool whip. Chill 6-8 hours.