prep 0:30 total 1:30
6 to 8 servings
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.
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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