A-cini-De-Pepe
2 tbsp. flour
1 3/4 c. pineapple juice (from 2 cans pineapple)
1 c. sugar
1/2 tsp. salt
3 egg yolks
8 oz. Cool Whip
1 sm. pkg. miniature marshmallows

Boil A-cini-De-Pepe in salted water, blanch and cool; set aside. Combine sugar, flour, salt, juice and egg yolks and cook slowly, stirring constantly until thickened; allow to cool. Mix sauce with A-cini-De-Pepe. Refrigerate overnight. The next day add drained pineapple, Cool Whip and marshmallows. Ready to serve. (NOTE: A-cini-De-Pepe can be found in the pasta section of the grocery store.) Yield: 4 to 6 servings.