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
 * 1/2	cup	Sugar
 * 3	tbl	flour
 * Pinch of salt (1/8 teaspoon or less!)
 * 2	x	eggs
 * 1	x	(12 oz.) tub non-dairy whipped topping

Directions

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