Frog Eye Salad

1/2 (16 ounce) package uncooked orzo pasta (I USED acini di pepe)*
1/4 cup white sugar
1 eggs, beaten
1 tablespoons all-purpose flour
1/2 teaspoon salt
1 (20 ounce) cans crushed pineapple, drained with juice reserved
1 can mandarin orange segments, drained
1 (10 ounce) jar maraschino cherries, drained and chopped (OR USE FRESH)*
1 (12 ounce) container frozen whipped topping, thawed
1 cup*ish sliced strawberries

In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a sauce pan, combine the sugar, eggs, flour, salt, pineapple juice and cook over medium heat until mixture thickens. Remove from heat and cool. Toss together the pasta and cooked pineapple juice mixture. Refrigerate overnight (or for a couple of hours)*. Break up chilled pasta with a spoon and mix in pineapple, mandarin oranges, cherries, and strawberries. Fold in thawed whipped topping, chill and serve.

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