Acini Salad

Ingredients

 * 1 cup acini di pepe (pasta)
 * 2 x (12 oz) cans mandarin oranges
 * 1 x (20 oz) can crushed pineapple in juice
 * 1 x (6 oz) bottle maraschino cherries
 * ½ cup sugar
 * 3 tbsp flour
 * pinch of salt (⅛ teaspoon or less!)
 * 2 eggs
 * 1 x (12 oz.) tub non-dairy whipped topping

Directions

 * 1) Drain all fruit, reserving liquid.
 * 2) Cut maraschino cherries in half.
 * 3) Cook acini according to package directions.
 * 4) Drain, rinse to cool, set aside in a large bowl.
 * 5) Beat eggs or place in blender to whip.
 * 6) In same pot used to cook the acini, place the reserved liquid, sugar, flour and salt.
 * 7) Bring to a boil, stirring constantly with wire whisk.
 * 8) Temper eggs with hot liquid, return to pan.
 * 9) If you're using an electric stove, turn off heat, return pan to hot burner, stirring constantly till mixture begins to bubble.
 * 10) Remove from heat, pour over cooled acini.
 * 11) Stir gently but thoroughly.
 * 12) Mixture will be soupy.
 * 13) Add fruit, stir gently to combine, cover and refrigerate 4 – 6 hours or overnight.