1/2 (8 oz.) box Acine di Pepe
20 oz. can crushed pineapple
2 cans mandarin oranges
3/4 c. sugar
2 eggs
1 tsp. salt
2 tbsp. flour
1 tbsp. cornstarch
1 tsp. lemon juice
Juice from drained fruit
1 (8 oz.) container Cool Whip
1 lg. jar maraschino cherries

Cook acine di pepe and rinse well. Drain well pineapple and mandarin oranges into medium saucepan. Save fruit in refrigerator. Add to fruit juices in saucepan the sugar, eggs, salt, flour, cornstarch and lemon juice. Bring to a boil to make thickened sauce and pour over cooked pasta in a 9"x13" pan or dish and refrigerate overnight.

Next morning, add drained fruit, Cool Whip and maraschino cherries to pasta and sauce and mix well.