• 1 (16 ounce) package Rosa Marina (orzo) pasta
  • 2 (15 ounce) cans mandarin oranges, drained and juice reserved
  • 1 (16 ounce) can pineapple chunks, drained with juice reserved
  • 1 (16 ounce) can crushed pineapple, drained and juice reserved
  • 1 (4 ounce) jar maraschino cherries, drained and halved
  • ¾ cup white sugar
  • 2large eggs
  • 3 tablespoons all-purpose flour
  • 1 (16 ounce) container whipped topping (such as Cool Whip®)
  • Directions

  • Step 1

    Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a large bowl. Add mandarin oranges, pineapple chunks, crushed pineapple, and maraschino cherries to orzo.


  • Step 2

    Combine juice from mandarin oranges, juice from pineapple chunks, juice from crushed pineapple, sugar, eggs, and flour in a saucepan over low heat; cook, stirring often, until sauce is thickened, 5 to 7 minutes. Remove sauce from heat and cool, about 30 minutes.

  • Step 3

    Pour cooled sauce over orzo mixture and toss to coat. Refrigerate until flavors blend, 8 hours to overnight. Fold whipped topping into orzo mixture before serving.

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