Frog Eye Salad

1 c acini di pepe pasta


2 cans mandarin oranges

1 can (20 oz) crushed pineapple

1 c sugar

1/2 tsp salt

2 eggs, well beaten

3 tbsp flour

8 oz. Cool Whip, thawed

4 c miniature marshmallows

1 c maraschino cherries, drained (optional)

Bring water to a boil and cook acini di pepe pasta for 9 minutes. Drain. Drain mandarin oranges and pineapple, reserving 1 1/2 c of juice. Refrigerate mandarin oranges and pineapple. In a medium saucepan, combine juice with sugar, salt, eggs, and flour. Cook, stirring constantly with a whisk, until thick. Remove from heat. Add drained pasta to sauce and mix gently. Place in a large, covered bowl, and refrigerate overnight. Add drained fruit, Cool Whip, and miniature marshmallows to acini di pepe mixture. Combine gently and refrigerate until ready to serve.