1 lb. Rosemarina, cooked
2 cans med. size crushed pineapple
1 lg. jar maraschino cherries
2 cans mandarin oranges
1 (16 oz.) container whipped topping
2 eggs
4 tbsp. flour
1 c. sugar

Drain juices from fruits and save. Beat juices, eggs, flour, sugar together. Cook mixture, stirring until thick. Add mixture to Rosemarina and fruit. Fold in topping. Chill in large dessert bowl for several hours or overnight.