Italian Fruit Salad

1. 1

   Cook Acine de Pepe according to box directions; drain and set aside to cool.

2. 2

   Drain juice from canned fruit into a saucepan.

3. 3

   Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.

4. 4

   Mix with the cooled pasta and refrigerate for a couple of hours.

5. 5

   Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.

* Per serving · 4 servings · Values may vary.

No additional tips available.