Rosamarina Or Frog Eye Salad - cooking recipe

Ingredients

1 c. acini de pepe pasta
1 large can pineapple tidbits or chunks (save juice)
1 (10 oz.) can Mandarin oranges (save juice)
1 (10 oz.) jar maraschinos (save juice)
1 c. sugar
3 heaping Tbsp. cornstarch
1 (10 to 12 oz.) container Cool Whip, thawed

Preparation

Cook pasta as directed on package; drain.
Pour the juice from all the fruit into a large saucepan.
Mix all the fruit in a large mixing bowl; set aside.
Mix sugar with the fruit juices.
Add the cornstarch; mix until lumps are gone.
Turn on the heat and stir constantly with a wire whisk until mixture becomes consistency of pudding.
Be careful not to let it burn on the bottom.
Once done, set aside and stir occasionally until cooked.