Cook 1/2 pound acini de pepe in 1 1/2 quart water and 2 teaspoons cooking oil.

DRESSING:

1/2 c. sugar
1 c. pineapple juice
1 tbsp. flour
1 egg
2 tsp. lemon juice
1/4 tsp. salt

Cook in double boiler until thick. Pour over acini de pepe and refrigerate overnight. Drain and add 1 can crushed pineapple, 1 can pineapple tidbits and 1 can fruit cocktail. Add 1 cup miniature marshmallows and 6 ounce Cool Whip. Mix well.