Yummy Fruit 'n' Pasta Salad

This is my take on the recipe that is usually printed on the box of Acini de Pepi. It has become one of our favorites. I even will eat the left-overs for breakfast. You can substitute the mandarin orange juice instead of the pineapple juice. Prep time includes letting it set overnight in the fridge.

• Ready In: 8 hrs 10 mins
• Serves: 6-10

Ingredients

• 1  cup sugar
• 1⁄2 teaspoon salt
• 3  eggs, beaten
• 2  tablespoons flour
• 2 (11 ounce) cans mandarin orange sections, drained
• 1 (10 ounce) jar maraschino cherries, drained
• 3⁄4 cup  shredded coconut
• 1  can crushed pineapple, drained reserving juice
• 1  can pineapple chunk, drained reserving juice
• 1 3⁄4 cups  reserved  pineapple juice
• 1 (8 ounce) bag miniature marshmallows
• 1 (8 ounce) container Cool Whip
• 1 (16 ounce) box acini di pepe pasta, cooked and drained

Directions

1. Cook sugar, salt, eggs, flour and pineapple juice until thick and bubbly, cool.
2. When cooked mixture is fully cooled, pour over pasta.
3. Mix well, cover and store in fridge overnight.
4. In the morning, add fruit, Cool Whip and marshmallows.
5. Mix well.