Pasta Fruit Salad - cooking recipe

Ingredients

1 (15 ounce) can mandarin oranges
2 (20 ounce) cans pineapple tidbits (can also use chunks)
1 (6 ounce) jar maraschino cherries
3/4 cup sugar
1/2 teaspoon salt
1 teaspoon flour
2 beaten eggs
1 lb acini di pepe pasta
1 (10 ounce) container Cool Whip (can use Lite or Fat Free)

Preparation

Drain the fruit, saving the juices.
Combine fruit juices with sugar, salt, flour, and eggs.
Cook until the mixture boils, stirring often so you don't scramble the eggs; remove from heat.
As this cooks, cook pasta according to package directions; drain and rinse with cold water.
Pour the still warm cooked fruit juice over hot pasta and stir.
Let come to room temperature, then refrigerate overnight.
Remove the Cool Whip to the refrigerator to soften for the next day.
The next day, combine the Cool Whip and all the fruit.
Keeps for a week.
TIPS: You may want to add about 1/2 the container of Cool Whip to the fruit to start with, then add more if it's too dry.
You may also want to drain the fruit again right before you add it, this time NOT adding the juices to the mixture.
Enjoy!