- 1 lb. box of small rice-shaped pasta
- 2 Large cans of Chunk Pineapple
- 2 Cans of Mandarin Oranges
- 1 Large Cool Whip
- 2 Eggs Beaten
- 1-1/2 Cups of Sugar
- 3 tbs. Flour
- 1 tsp. Lemon Juice from fresh fruit.
Drain Oranges and Pineapple reserving the juice. Boil Together; 2 beaten eggs, 1-1/2 Cups of Sugar, 2 tbs. Flour and 1 tsp. of fresh lemon juice and the juice from the fruit. Cook pasta until tender (per instructions on box) and drain.
Pour juice mixture over drained Rosa Marina mix well and let stand overnight. The next day, fold in Cool Whip and fruit. Let stand at least 2-3 hours.