Italian Fruit Salad - cooking recipe

Ingredients

3/4 cup acini di pepe pasta
1 (20 ounce) can pineapple chunks
1 (11 ounce) can mandarin oranges or (11 ounce) can other canned fruit
1 (12 ounce) container Cool Whip
3/4 cup sugar
2 eggs, slightly beaten
2 tablespoons cornstarch
1 tablespoon lemon juice

Preparation

Cook Acine de Pepe according to box directions; drain and set aside to cool.
Drain juice from canned fruit into a saucepan.
Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.
Mix with the cooled pasta and refrigerate for a couple of hours.
Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.