1 c. Acine Di Pepe (sm. beaded pasta)
3 eggs
2 tbsp. flour
1 c. sugar
2 c. fruit juice from oranges, pineapple, and cherries
2 cans mandarin oranges
1 can crushed pineapple, drained
1/2 c. chopped maraschino cherries
8 to 10 oz. Cool Whip

Cook Acine Di Pepe for 10 minutes; drain, rinse, and refrigerate. Mix eggs, flour, sugar, and fruit juice in pan; cook over medium heat until thick. Stir constantly. Let mixture cool. Add pasta, fruit, and Cool Whip; mix well and refrigerate.