Frog-Eye Salad

• 1/2 lb. pkg. R&F Acini Di Pepe uncooked
• 1 egg
• 1/2 c. sugar
• 1 Tbsp. flour
• 1/4 tsp. salt
• 1 15 1/4 oz. can juice packed crushed pineapple, drain reserving juice
• 1 16 oz. can fruit cocktail, drained
• 1 c. marshmallows
• 1 c. whipping cream whipped

1. Cook R&F Acini Di Pepe as packaged directs; drain.
2. In a heavy sauce pan beat egg with wire whisk until foamy.
3. Stir in sugar, flour, salt and reserved pineapple liquid.
4. Over low heat, cook and stir until thickened and bubbly.
5. In large bowl, combine Acini Di Pepe with egg mixture.
6. Chill thoroughly, about one hour. Stir in pineapple, fruit cocktail and marshmallows.
7. Fold in whipped cream.
8. Cover, chill thoroughly.
9. Stir before serving. Refrigerate leftovers.
10. 6-8 servings.

rf acini di, egg, sugar, flour, salt, pineapple, fruit cocktail, marshmallows, whipping cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=96822 (may not work)