1 Package Acini di Pepe (Ronzoni)
2 Tall Cans Mandarin Oranges (Geisha)
1 Tall Can Pineapple Tidbits (Dole)
1 C. Sugar
3 Tbs. Flour
4 Egg Yolks
1 Pint Whipping Cream (Use 3/4)
2 1/4 C. Juice (from can of Pineapple, plus buy extra. Can use some peach juice to top it off).
Cook pasta in boiling water for 9 minutes. Set aside.
Mix flour and sugar together. Mix well. Add pineapple juice. Mix well. Add egg yolks. Mix well.
Cook mixture on low heat until thickened. Cool completely and add to pasta. Chill well.
Stir in pineapple, mandarin oranges and whipped cream.
Can be frozen and also keeps well in the refrigerator.