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1
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In large saucepan over
low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice.
Stir and cook until thickened. Remove from heat.
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2
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While sauce is cooking,
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 and rinse with cold water.
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3
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In large bowl, combine
cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours
or overnight.
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4
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Toss pasta with
pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped
topping. Refrigerate until serving.
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