Rosa Marina Salad

1 can (20 oz) crushed pineapple
1 can (11 0z) mandarin oranges
1 jar maraschino cherries sliced in half
1 cup Orzo pasta
Dash of salt
2 eggs
3/4 cup sugar
2 tablespoons flour
1 tub Cool Whip

Drain juices. Put fruit in fridge. Cook 1 cup orzo pasta until al dente; set aside. In a saucepan, add dash of salt to fruit juice, 2 eggs, 3/4 cup sugar, 2 tablespoons flour and cook over medium heat until it turns to custard. Mix custard with noodles. Refridgerate overnight. Combine fruit and cool whip with custard and noodles. Serve.