1 (1-pound) box Acine de Pepe macaroni
1 3/4 cups pineapple juice
3 Tablespoons flour
1/2 teaspoon salt (I cut in half. -Judy)
3 large egg yolks, beaten
1 cup sugar
1 (20-ounce) can crushed pineapple
1 (15- or 20-ounce) can pineapple tidbits
2 (11-ounce) cans mandarin oranges
1 (10-1/2 ounce) bag miniature marshmallows (I always liked to use the colored ones. -LuAnn)
1 (12-ounce) tub frozen whipped topping, thawed
Maraschino cherry halves for garnish (optional)*
Cook Acine de Pepe n large saucepan of boiling salted water for 10 minutes.
Drain; rinse with cold water.
Drain fruits well, reserving pineapple juice.
For sauce, in saucepan combine drained pineapple juice (I use the juice from the drained pineapple and add extra pineapple juice to make 1-3/4 cups -Judy) beaten egg yolks, flour, sugar, and salt.
Cook over medium heat until thickened and bubbly, stirring.
(I add 1-1/2 Tablespoons butter and 1/2 teaspoon vanilla when I remove from heat, although recipe doesn't call for it. -Judy)
Add sauce to macaroni and mix well.
The next day, fold in drained fruit, marshmallows and whipped topping.