MACARONI FRUIT SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the Poe Estate in Justin, Texas in 1987. 1 cup macaroni 1 large can crushed pineapple 1 large can peaches cut into chunks 2 small cans mandarin oranges Dressing: 3/4 cup sugar 2 tablespoons flour 2 eggs 1/4 teaspoon salt 1 small container frozen whipped topping thawed Cook macaroni per package instructions, and drain. Drain cans of fruit and set juice aside. Mix macaroni and fruit. Combine dressing ingredients except whipped topping with juice from fruit. Boil until it looks like gravy then pour over fruit and macaroni mixture. Cool 4 hours or longer. Mix in whipped topping then serve.