1 box Rose Marina Pasta for soup
1 can crushed pineapple
1 can mandarin oranges, chopped
1 bottle maraschino cherries, chopped
2 eggs, well beaten
2 tbsp. flour
1/2 tsp. salt
1 (8 oz.) Cool Whip

Boil pasta for 8 to 10 minutes and drain and cool. Drain fruit juices and cook over slow heat adding eggs. Thicken with flour and cook over low heat until thick. Cool, then add to pasta. Add fruit to pasta then fold in Cool Whip. Chill for 2 hours before serving.