1 box Orzo (16 oz)
1 can crushed Pineapple (20 oz)
1 can Chunk Pineapple (20 oz)
1 Large can Mandarin Oranges
1 jar maraschino Cherries (10 oz)
3/4 cup sugar
2 Tbsp Flour
1 Tbsp Corn starch
16 oz. Cool Whip
1-2 cups pecans, toasted and chopped
Cook pasta according to package directions, drain, rinse and cool.
Drain the juice from the cans of pineapple, oranges and cherries into a large sauce pan. Reserve the fruit.
Beat in the eggs, sugar flour and cornstarch. Cook until thickened. Allow to cool somewhat and mix into the pasta. Cover and pop in the fridge overnight.
The next morning loosen up the pasta mixture with a sturdy spoon.
Add the fruit and nuts.
Fold in the Cool Whip