Italian Fruit Salad
3/4 c. Acini de Pepe (small round pasta)
1 (20 oz.) can pineapple chunks
1 large can mandarin oranges or other canned fruit
1 medium container regular Cool Whip
3/4 c. sugar
2 slightly beaten eggs
2 T. cornstarch
1 T. lemon juice
Cook Acine de Pepe according to box directions; drain and set aside to cool.
Drain juice from canned fruit into a saucepan. Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.
Mix with the cooled pasta and refrigerate for a couple of hours.
Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.