Hawaiian Macaroni Salad(Dessert)

• 1 lb. orzo macaroni (looks like rice)
• 3/4 c. sugar
• 1/2 Tbsp. flour
• 2 large (15 1/2 oz.) cans pineapple chunks or tidbits
• 2 small cans mandarin oranges
• 1 large jar maraschino cherries
• 1 bag miniature marshmallows
• 1 (16 oz.) tub thawed whipped topping
• 2 eggs, slightly beaten
• 1/2 tsp. salt

1. Separate fruit from juice.
2. Save both while cooking macaroni. Prepare the fruit sauce.
3. Mix sugar, flour, salt, eggs and juice in saucepan.
4. Cook to a boil; remove from heat.
5. The sauce will thicken as it cools.
6. Mix sauce with drained macaroni in a large bowl.
7. Mix well and refrigerate for at least 4 hours or overnight. Next day, fold in fruit, marshmallows and topping.
8. Chill until ready to serve.
9. Makes 6 quarts.
10. Good for a crowd.

orzo macaroni, sugar, flour, pineapple, mandarin oranges, maraschino cherries, marshmallows, eggs, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=4839 (may not work)