Acini De Pepe Dessert     
 

Ingredients:
1/2 pound acini de pepe pasta
1 (20 oz) can crushed pineapple, drained and juice saved
1 (20 oz) can mandarin oranges, drained and diced
1 (10 oz) jar maraschino cherries, halved, save juice
3/4 cup sugar
2 TBS cornstarch
1/4 tsp salt
2 eggs, well beaten
1/2 cup reserved pineapple juice
1/2 cup orange juice (not from canned oranges)
1/2 cup cherry juice, use fresh if possible but can use the saved maraschino juice
1 (8 oz) container Cool Whip, thawed
Nuts, optional
 

Directions:
Cook pasta in salted boiling water. Rinse in cold water and drain well. Mix juices in a saucepan and add salt, sugar and cornstarch. cook over med-low heat until heated through. Add the 2 well-beaten eggs and cook until thickened. Pour over the pasta. Add fruit and refrigerate overnight. The next day, fold in Cool Whip and nuts.