Start by heating a large pot of lightly salted water over medium-high heat. Once the water begins to boil, add the acini di pepe and cook for about 8 to 10 minutes. You want the pasta to be tender but firm to the bite. After cooking, drain the pasta well and set it aside to cool.

In a medium saucepan, mix the reserved liquids from the pineapple and oranges—approximately one and a half cups—with the sugar, beaten eggs, all-purpose flour, and salt. Place the saucepan over medium heat. Continuously stir this mixture as it cooks, watching for it to thicken into a custard-like consistency. This will take about 5 to 7 minutes.

Once the base mixture is thickened, gently fold in the cooked acini de pepe pasta. Be sure to stir until everything is evenly coated. Transfer this delightful mixture to a large serving bowl and let it cool down.

Cover the bowl with plastic wrap and refrigerate the pasta mixture for at least 8 hours or, ideally, overnight. This allows the flavors to meld beautifully.

After chilling, pull the pasta mixture from the refrigerator. Fold in the drained crushed pineapple, drained mandarin oranges, thawed whipped topping, and miniature marshmallows. If you’re using them, add the maraschino cherries on top for a pop of color. Gently mix until everything is well combined but be careful not to crush the fruits!

Keep your salad chilled in the refrigerator until you're ready to serve. It’s best enjoyed cold, so you can serve it straight out of the fridge to your guests!