1 (16 oz.) box acini-de-pepe
2 (11 oz.) cans mandarin oranges
1/2 c. chopped maraschino cherries
2 c. fresh or frozen blueberries
1 (10 oz.) bag miniature marshmallows
2 (15 1/4 oz.) cans pineapple tidbits
1 c. sugar
3 eggs, beaten
1/2 tsp. salt
1 container Cool Whip

Boil acini-de-pepe in salted water until tender. Rinse in cold water and drain. Drain pineapple. Reserve 1 3/4 cups juice. Put juice in saucepan, add sugar, eggs, dash of salt. Cook and stir until thick. Remove and stir in pasta. Mix well. Cover and refrigerate overnight. Next day add pineapple, whipped topping, oranges, cherries, and blueberries and marshmallows. Serves 15 to 20.