Macaroni Fruit Salad Recipe

  • 1/2 pound Acini Di Pepe
  • 1 can pineapple tid bits (15 oz can)
  • 2 cans Mandarin oranges (7 oz can)
  • 2 jars maraschino cherries (10 oz jar)
  • 3/4 cup sugar
  • 1/8 teaspoon salt
  • 2 tablespoons flour
  • 8 ounces Cool Whip
Cook macaroni in salt water until tender, usually 11 minutes. Rinse in cold water. Drain well.

Drain pineapple, reserving 1 cup of juice.

Drain cherries and oranges.

Put fruit on top of macaroni and refrigerate.

In a sauce pan, mix the reserved pineapple juice, sugar, salt and flour. Beat all with a wire whisk until smooth. Cook until thick stirring continuously.

Pour mixture over macaroni and fruit. Mix well and refrigerate overnight.

Next morning fold in 8 oz cool whip.

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