Ingredients

• 1 can (11 oz.) Geisha® Mandarin Orange
• 1 can (20 oz.)Geisha® Chunk Pineapple
• 3/4 cup pasta (small round)
• 1 medium container regular Whip
• 3/4 cup sugar
• 3 slightly beaten eggs
• 2 1/2 Tbsp. corn starch
• 1 Tbsp. lemon juice
• 3/4 cup heavy cream

Preparation

1. Cook the pasta according to box directions, drain and set aside to cool.
2. Drain the juice from the Mandarin Orange and Chunk Pineapple canned into a saucepan. Add the sugar, eggs, cornstarch and lemon juice. Cook over low-med heat, stirring constantly until thickened.
3. Mix with the cooled pasta and refrigerate for a couple of hours. Add the fruit and whip and mix gently. Refrigerate for an hours.