This is a Carolyn Reed recipe that always makes a huge batch, but is always eaten up.
2 small cans mandarin oranges
13 oz can of pineapple tidbits
13 oz can of crushed pineapple
1 cup sugar
1/2 tsp salt
2 TB flour
3 egg yolks
3/4 cup acine de pepi macaroni
16 oz cool whip
Boil and rinse pasta and cool. Mix sugar, 1 3/4 cup pineapple juice (add water if necessary), 2 TB flour, salt, egg yolks in a pan and boil until thick. Cool (very important). Add everything together and let sit overnight in fridge.
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