Fruit Salad - cooking recipe

Ingredients

1/2 box (#30 or #37) rosamarina (tiny pasta)
1 lb. can unsweetened crushed pineapple
1 large can mandarin oranges
maraschino cherries
1 medium size Cool Whip
3/4 c. sugar
2 Tbsp. flour
1 egg

Preparation

Drain pineapple and oranges well overnight.
Save juice and add sugar.
Beat egg.
Mix flour with egg until smooth.
Add to juice and sugar, whisking until smooth.
Cook until thick and it comes to a boil, stirring frequently.
Cool in refrigerator until quite cold.
Add fruit, pasta and maraschino halves.
Fold in Cool Whip.
Refrigerate 1 to 2 hours before serving.