1/2 lb. Acini de Pepe (Soup Pastina)
1 large can crushed pineapple, drained (save juice)
2 cans mandarin oranges, drained (save juice)
maraschino cherries, chopped
1 large tub Cool Whip
3 tbsp. flour
3/4 c. sugar
3 beaten eggs
2 tbsp. butter

Cook pastina and drain. Over low heat, cook juice from fruit, sugar and flour. Stir frequently. When sauce is clear and thickened, add beaten eggs and butter.

Pour sauce over pastina and refrigerate overnight. Fold in fruit, cherries, and Cool Whip. Chill.