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3/4 c. sugar
2 eggs
3 Tbsp. flour
1/2 tsp. salt
1 c. mandarin oranges
1 (No. 2) can pineapple chunks
1/2 lb. Rosmario noodles
1 Tbsp. lemon juice
1 large container frozen
whipped topping

Combine sugar, eggs, flour, salt, lemon juice and juice
from oranges and pineapple. Cook until pudding consistency and
cool. Cook noodles in salt water until tender. Drain and
rinse. Add pudding. Place in bowl and refrigerate overnight.
The next day add oranges and pineapple. Fold in whipped
topping and let stand 2 hours before serving.

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