Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10

minutes or until al dente. Drain. In medium saucepan, combine reserved liquids from

pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook

until thick, stirring constantly. When mixture becomes thick, add cooked pasta and

refrigerate overnight. The next day, add pineapple and oranges, whipped topping and

marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until

served.