1 box acienede pepe #48 pasta
2 eggs, beaten
3/4 c. sugar
1/2 tsp. salt
1 (29 oz.) can fruit cocktail
1 (11 oz.) can mandarin oranges
1 (20 oz.) can pineapple chunks or tidbits
2 (8 oz.) Cool Whip
3 heaping tbsp. cornstarch dissolved in 1/2 c. water

Combine sugar, salt, eggs and juice drained from fruit in medium size pan. Heat over medium heat, stirring often, until it reaches boiling point - carefully stir in cornstarch mixture and cook until it thickens. Let cool.

Cook pasta - drain and rinse under cool water. In a large bowl mix custard with pasta - refrigerate overnight, stirring several times. Next day fold in drained fruit and Cool Whip. Garnish with fruit.