Acini Di Pepe Salad - cooking recipe

Ingredients

1 1/4 cups tiny pasta
1 (12 ounce) can crushed pineapple
12 ounces mandarin oranges
3/4 cup Splenda granular or 3/4 cup sugar
2 tablespoons flour
2 eggs
8 ounces Cool Whip

Preparation

Cook the Acine De Pepe pasta--DO not cooked thoroughly.
Drain the pineapples and oranges. SAVE JUICES. Mix the juices with sugar, flour and eggs.
In a bowl stir in with all the ingredients. Let sit over night in the refrigerator, then add the fruit and the Cool Whip. Let it chill for 2 hours, then serv it and enjoy it. - SINC.
Grammy Maria.