1 box Rosa Marina pasta
2 (15 oz.) cans pineapple tidbits
2 (15 oz.) cans mandarin oranges
9 oz. Cool Whip

Drain juice from fruits. Use juice, 2/3 cup sugar, 2 tablespoons cornstarch, 1/2 teaspoon salt, 1 tablespoon lemon juice, 2 beaten eggs, cook until thick. Pour over Rosa Marina. Cover let stand overnight. Next morning add pineapple, oranges and Cool Whip. For a smaller dish use 1/2 recipe.