Macaroni Salad II

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

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.