12 oz. Cool Whip
1 box Rosa Marina (pasta)
2 (20 oz.) cans chunk pineapple
1 jar maraschino cherries
16 oz. mandarin oranges
Juice
Eggs
Sugar
Flour

Make sauce: 3/4 cup sugar, 2 eggs, 2 tablespoons flour and 1/2 teaspoon salt. Drain pineapple and oranges and add juice. Cook until thick (egg whites will start to cook). Cool sauce. Cook pasta (Rosa Marina) and mix with sauce. Set overnight. Add Cool Whip and fruit the next day. (I've also used Acini de Pepe-34 when I could not find Rosa Marina.)