Pasta Fruit Salad

Total Time: 24 hrs 20 mins Preparation Time: 20 mins Cook Time: 24 hrs

Ingredients

• Servings: 8
• 1 (15 ounce) can mandarin oranges
• 2 (20 ounce) cans pineapple tidbits (can also use chunks)
• 1 (6 ounce) jar maraschino cherries
• 3/4 cup sugar
• 1/2 teaspoon salt
• 1 teaspoon flour
• 2 beaten eggs
• 1 lb acini di pepe pasta
• 1 (10 ounce) container cool whip (can use lite or fat free)

Recipe

• 1 drain the fruit, saving the juices.
• 2 combine fruit juices with sugar, salt, flour, and eggs.
• 3 cook until the mixture boils, stirring often so you don't scramble the eggs; remove from heat.
• 4 as this cooks, cook pasta according to package directions; drain and rinse with cold water.
• 5 pour the still warm cooked fruit juice over hot pasta and stir.
• 6 let come to room temperature, then refrigerate overnight.
• 7 remove the cool whip to the refrigerator to soften for the next day.
• 8 the next day, combine the cool whip and all the fruit.
• 9 keeps for a week.
• 10 tips: you may want to add about 1/2 the container of cool whip to the fruit to start with, then add more if it's too dry.
• 11 you may also want to drain the fruit again right before you add it, this time not adding the juices to the mixture.
• 12 enjoy!