Italian Fruit Salad

(Makes 4 Servings)


  • 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


  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.