1 (7 oz.) pkg. macaroni rings, uncooked
1 egg
1/2 c. sugar
1 tbsp. flour
1/4 tsp. salt
1 (13 1/4 oz.) can crushed pineapple, drained (reserve liquid)
1 c. whipping cream, whipped to about 2 c.
1 (16 oz.) can fruit cocktail, drained
1 c. miniature marshmallows
1 (4 oz.) jar red maraschino cherries, drained

Prepare macaroni rings according to package directions; drain. In heavy saucepan, beat egg with wire whisk until foamy. Stir in sugar, flour, salt and reserved pineapple liquid. Cook on low heat until mixture thickens and coats a metal spoon, stirring constantly, about 2 minutes.

In large bowl, combine egg mixture and cooked rings. Chill 1 hour. Add remaining ingredients; stir gently to mix. Cover; chill thoroughly. Stir gently before serving. Refrigerate leftovers. 6 to 8 servings.