Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Box macaroni |
| 1 can | Crushed pineapple; drain, save juice |
| 1 tablespoon | Flour or cornstarch; (1 lb. 5 oz.) |
| 1 can | Fruit cocktail; (16 oz.) |
| ¾ cup | Sugar; drain, save juice |
| 2 \N | Eggs; beaten |
| 2 teaspoons | Vanilla |
| 1 large | Cool Whip® |
Cook macaroni. Drain, but don't rinse. Let coo. Drained crushed pineapple and fruit cocktain. Save juices. Combine 2 tablespoons flour or cornstarch, 2 beaten eggs. ¾ cup sugar, pineapple juice, fruit cocktail juice. Cook until thick. Pour over macaroni and mix. Let cool. Add 2 teaspoons vanilla, pineapple, fruit cocktain and cool Whip.
Recipe by: Bet Rowe
Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 21, 1998