Frog Eye Salad

ingredients

1 pound Acini di Pepe pasta, uncooked
1 egg
1/2 cup sugar
1 Tablespoon flour
1/4 teaspoon salt
1 15 1/4 oz. can crushed pineapple, drained, reserving juice
1 16 oz. can fruit cocktail, drained
1 cup marshmallows
1 cup whipping cream, whipped

directions

Cook Acini di Pepe as package directs; drain. In a heavy saucepan, beat egg until foamy. Stir in sugar, flour, salt and reserved pineapple liquid. Over low heat, cook and stir until thickened and bubbly. In a large bowl, combine Acini di Pepe with egg mixture. Chill thoroughly, about 1 hour. Stir in pineapple, fruit cocktail and marshmallows. Fold in whipped cream. Cover; chill thoroughly. Stir before serving. Refrigerate leftovers.

Source: Kellie Newman