Frog-Eyed Salad

1/2 package (8oz) Acini di Pepe uncooked

1 egg

1/2 cup sugar

1 TB flour

1/4 tsp salt

1 (15 1/4 oz) can juice-pack crushed pineapple, drained, reserving juice

1 (16 oz) can fruit cocktail, drained

1 cup miniature marshmallows

1 cup whipping cream, whipped

Cook pasta according to package directions. In a heavy saucepan, beat egg with wire wisk until foamy. Stir in sugar, flour, salt and reserved pineapple juice. Over low heat, cook and stir until thickened and bubbly. In a large bowl, combine pasta 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.