7 oz. acine de pepe pasta
2 eggs beaten
1 c. sugar
1/2 tsp. salt
2 tbsp. flour
2 - 16 oz. cans crushed pineapple (reserve juice)
1 can fruit cocktail
1 pt. whipping cream
1/2 package miniature marshmallows
Optional: Fresh strawberries or bananas
mandarin oranges, drained

Prepare pasta, drain and cool. Drain pineapple and save the juice. Drain fruit cocktail, juice not saved. In a saucepan mix eggs, sugar, flour, salt and pineapple juice. Cook until smooth and thick. Pour over pasta. Refrigerate overnight. Next day, whip cream and fold in pasta mixture. Add marshmallows, pineapple and fruit cocktail, fresh strawberries or bananas may be added just before serving.

Makes 10 servings.