8 oz. Rosa Marina pasta
2 lg. cans crushed pineapple
2 (11 oz.) cans mandarin oranges
8 oz. Cool Whip
2 eggs, slightly beaten
2 tbsp. flour
3/4 c. sugar
1/4 tsp. salt
Salad cherries (optional)

Cook pasta according to directions. Drain cans of fruit and reserve juice. In medium saucepan, cook over low heat until thickened, juice from fruit, eggs, flour, sugar, and salt. In large bowl, put in cooked pasta. Pour mixture over pasta; stir and refrigerate until cold. Add in fruit and Cool Whip; add cherries, if desired. Do not add cherry juice. Chill several hours. Serves 10 to 12 people.