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ACINI DE PEPE FRUIT SALAD 
1 c. sugar
1/2 tsp. salt
3 eggs, beaten
2 tbsp. flour
1 3/4 c. pineapple juice
1/2 lb. acini di pepe pasta
2 sm. cans mandarin oranges, drained
2 lg. cans pineapple tidbits, drained
Maraschino cherries, halved
10 oz. bag colored marshmallows
8 oz. Cool Whip

Combine sugar, salt, eggs, flour and pineapple juice in saucepan. Cook and stir over medium heat until thick. Stir constantly as mixture scorches easily. Cool. Pour sauce over cooked and cooled pasta in large bowl. Mix well. Refrigerate overnight.

Prior to serving, add oranges, pineapple, cherries, marshmallows and Cool Whip. Mix well. Refrigerate leftovers. Salad will keep up to 10 days. Serves 12 or more.

Wilshire Elem.

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