1 8-ounce pkg semolina alphabet macaroni
1 tbsp. vegetable oil
3 quarts water
1 tsp. salt
1 cup sugar
1 tbsp. flour
1/2 tsp. salt
1 3/4 cup pineapple juice
2 beaten eggs
1 tbsp. lemon juice
3 8-ounce cans mandarin oranges
2 20-ounce cans pineapple chunks
1 20-ounce can crushed pineapple
3/4 cup miniature marshmallows
1 cup flaked coconut
1 9-ounce cartons dessert topping

Boil water, add macaroni, oil and 1 tsp. salt. Cook until tender, about 8 minutes. Drain and rinse very well. Pour into large mixing bowl. In saucepan, combine sugar, flour, salt, pineapple juice, and beaten eggs. Mix until smooth and cook over medium heat until mixture thickens and becomes bubbly. Add lemon juice and mix well. Cool mixture. When cool add to macaroni and mix until well blended. Add the oranges, pineapple, marshmallows, coconut and dessert topping. Mix together until well blended. Chill salad in refrigerator overnight. This salad serves up to 20 people and keeps well for up to a week.