ORZO FRUIT SALAD

1 (16 oz) package uncooked orzo pasta
3/4 cup sugar
2 beaten eggs
2 tablespoons flour
1/2 teaspoon salt
2 (20 oz) cans crushed pineapple, drained, reserve juice
1 1/2 cups mandarin orange segments, drained and chopped
1 (20 oz) jar maraschino cherries, drained and chopped
1 (12 oz) container cool whip, thawed

in a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.

in a saucepan, combine the sugar, eggs, flour, salt, and pineapple juice. cook over medium heat until mixture thickens. remove from heat and cool.

toss together the pasta and cooked pineapple juice mixture. refrigerate overnight.

break apart chilled pasta with a spoon. mix in pineapple, oranges and cherries. fold in cool whip. chill and serve.

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