Instructions: Cook pasta separately, drain. Use the food coloring to color the small rings green, set both pastas aside.

Beat eggs until frothy and combine with sugar, flour, salt and juice from the mandarin oranges. Place this egg, sugar, juice mixture in a saucepan, and heat until thick and frothy.

Pour over the pastas and mix well. Refrigerate until well chilled. Blend in Cool whip and mandarin oranges.

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