• 1 1/4 cups Acini de Pepe pasta
• 1 (20 ounce) can pineapple tidbits, drain and save the juice
• 1 (fifteen ounce) can mandarin oranges, drain and save the juice
• 3/4 cup sugar
• 2 tablespoons flour
• 2 beaten eggs
• 1 (8 ounce) carton Lite Cool Whip, thawed

1. Cook Acini de Pepe for 8 minutes only. Immediately pour into a strainer and rinse with cold water to stop cooking process. When drained and cooled, pour pasta into a large bowl (bowl needs to be larger than the volume of pasta).
2. Combine the sugar with the flour in a medium saucepan. Add the juices and beaten eggs and blend well. Heat on medium to medium-high, stirring constantly, until mixture is thickened.
3. Remove from heat and pour over the pasta. Refrigerate over night.
4. The next day, add the fruits to the pasta mixture, them fold in the Cool Whip.

Originally this recipe came from a school function at McGregor Elementary in Michigan. It quickly became a family favorite! Submitted by: Jennifer Applegate