Time
prep 0:30
total 1:30
Ingredients
| 1/2 lb. | acini di pepe, uncooked (sometimes hard to find, you could use orzo but it won't have the | | 1 | egg | | 1/2 cup | sugar | | 1 tbsp. | flour | | 1/4 tsp. | salt | | 1 lb. | juice-pack crushed pineapple, drained, reserving the juice | | 1 lb. | can fruit cocktail, drained | | 1 cup | marshmallows | | 1 cup | whipping cream, whipped |
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Instructions
Cook Acini Di Pepe according to package directions, drain. In a heavy saucepan, beat egg with wire whisk 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, chill thoroughly. Stir before serving. 6 to 8 servings.
Author's Comments
This used to be what my mom made to go to Thanksgiving, potlucks, church suppers, and picnics! A wonderful dessert salad and such a taste of home.
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