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Ingredients

1 pound macaroni 1 (11 ounce) can mandarin oranges, drained and liquid reserved 1 (20 ounce) can pineapple chunks, juice reserved 2 eggs, beaten ½ teaspoon salt 1 ½ cups white sugar 2 tablespoons all-purpose flour 1 teaspoon lemon juice 1 (8 ounce) container frozen whipped topping, thawed

Nutrition Info

528.5 calories carbohydrate: 103.8 g cholesterol: 46.5 mg fat: 7.3 g fiber: 3.4 g protein: 10.5 g saturatedFat: 5.3 g servingSize: - sodium: 166.9 mg sugar: 55 g transFat: : - unsaturatedFat: : -

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.
In a medium saucepan over medium heat, combine reserved mandarin juice, reserved pineapple juice, eggs, salt, sugar, flour and lemon juice. Stir well and bring to a boil. Remove from heat and pour over cooked macaroni. Chill overnight in refrigerator.
Stir together juiced macaroni, pineapple, oranges and whipped topping. Serve at once.

8 servings

This was given to me years ago by a coworker. This is a very refreshing salad. Add cherries, if desired.