Rosemarino Salad - cooking recipe

Ingredients

1/2 lb. Rosemarino pasta
1 Tbsp. flour
3/4 c. sugar
2 beaten eggs
1/2 tsp. salt
1 can pineapple tidbits
1 can mandarin oranges
1 jar maraschino cherries
8 oz. Cool Whip
coconut

Preparation

Cook pasta, drain and let cool.
Drain pineapple and oranges, saving juices.
In saucepan, combine flour, sugar, eggs and salt with reserved juiced.
Bring to boil and thicken.
Pour over pasta and refrigerate overnight.
Upon serving, fold in pineapple, oranges, drained cherries, coconut and Cool Whip.