Ingredients

Ingredients
8 ozs orzo pasta (uncooked)
3/4 cup white sugar
2 beaten eggs
2 tbsps all-purpose flour
1/2 tsp salt
16 ozs pineapple chunks (drained with juice reserved)
11 ozs mandarin orange segments (drained)
1 cup shredded coconut (optional)
4 cups whipped topping (frozen whipped topping thawed)

Instructions

1.Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
2.Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
3.Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.


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