1 lb. Rosa Marina Pasta
2 cans pineapple, chunks
1 lg. can mandarin oranges
1 (4 oz.) jar maraschino cherries
10 oz. Cool Whip
3/4 c. sugar
3 tbsp. flour
2 eggs

Drain pineapple and oranges and reserve juices. Cook pasta according to directions. Cook mixture of sugar, flour, beaten eggs and juices until thick. Cool slightly and then mix with pasta. Add pineapple, oranges and cherries. Fold in Cool Whip. Refrigerate for 12 hours before serving.