This is always a favorite. You can use any type of fruit you prefer.
8 oz acini de pepe pasta
1 cup sugar
2 cups pineapple juice (reserved from canned pineapple)
3 Tbls flour
1/2 tsp salt
2 eggs, well beaten
1 Tbls lemon juice
1 tsp butter
1 8 oz container of cool whip
1 cup coconut
1 cup mini marshmallows (optional)
1 20oz can pineapple tidbits, drain and reserve juice
2 11 oz cans mandarin oranges, drained
Cook pasta according to directions, drain and put into a large bowl. Add enough water to reserved pineapple juice to make 2 cups of liquid. In a medium size pan, combine pineapple juice, sugar, flour, salt, eggs, lemon juice and butter. Cook over medium heat until thick. Pour over pasta. Refrigerate several hours or overnight. Fold in cool whip and then stir in the rest of the ingredients.