Ingredients:
1 lb rosa marina pasta or 1 lb orzo pasta, cooked
3/4 cup sugar
2 eggs
2 tablespoons flour
1/2 teaspoon salt
2 (1 lb) cans unsweetened pineapple chunks
1 (11 ounce) cans mandarin oranges
1 (1 lb) can fruit cocktail
1 jar maraschino cherries, halved
1 (8 ounce) cartons Cool Whip
Directions:
Put pasta in a large bowl.
Beat eggs in small bowl.
Drain the pineapple, saving juice.
Refrigerate drained pineapple.
In a saucepan, put saved pineapple juice, beaten eggs, sugar, flour and salt.
Cook over low heat, stirring till thickened.
Pour thickened juice mixture through a strainer over the cooked pasta.
Mix well then and refrigerate overnight.
The next day, drain all of the fruits very well.
Fold the fruits (including the chilled pineapple) and Cool Whip into the pasta.
Mix well.
Chill for at least an hour.
Servings: 12
Time preparation: 20 min.
Time total: 30 min.