Fruit Salad - cooking recipe

Ingredients

1 c. or 1/2 box acini de pepe (soupettes)
1 (20 oz.) can chunk pineapple, drained (keep juice)
2 cans mandarin oranges, drained (keep juice from 1)
1/2 jar maraschino cherries, cut into fourths
8 oz. Cool Whip
3/4 c. sugar
2 Tbsp. flour
1 tsp. cornstarch
2 eggs, beaten
1 tsp. salt
1 tsp. lemon juice

Preparation

Cook soupettes, rinse and cool.
Bring pineapple juice, orange juice, sugar, flour, eggs, cornstarch, salt and lemon juice to a boil, stirring constantly.
Cook until thick.
Mix with soupettes.
Cool well overnight.
Next morning (or when well cooled), mix in fruit and Cool Whip.
Refrigerate several hours and serve.