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Rosa Marina

1 lb. box Rosa Marina, orzo or other small rice-shaped pasta
2 large cans chunk pineapple
2 cans mandarin oranges
1 large tub cool whip
2 eggs beaten
1 1/2 cups sugar
3 tbs flour
1 tsp fresh lemon juice

Drain oranges and pineapple reserving the juice. Combine together
eggs, sugar, flour and fresh lemon juice and the juice from the
fruit. Heat to boiling. Cook Rosa Marina 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. Best if let
stand overnight.

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