1/2 (1 lb) package of Creamette Acini Di Pepe*, uncooked
1 egg
1/2 c. sugar
1 T. flour
1/4 t. salt
1 (15 1/4 oz.) can juice-pack crushed pineapple, drained, reserving juice
1 (16 oz.) can fruit cocktail, drained
1 c. miniature marshmallows
1 c. (1/2-pint) whipping creme, whipped
Cook acini di pepe as package directs; drain. In a heavy saucepan, beat egg with wire whisk until foamy. Stir in sugar, flour, salt and reserved pineapple juice. Over low heat, cook and stir until thickened and bubbly. In a large bowl, combine acini di pepe with egg mixture. Chill thoroughly, about 1 hour. Stir in pineapple, fruit cocktail and marshmallows. Fold in whipped cream. Cover; chill thoroughly. Stir before serving**. Refrigerate leftovers.
* Creamette Acini Di Pepe is a pasta and can be found in the pasta aisle.
** Personal note: I like to decorate with crushed walnuts or pecans, cherries, orange slices, and /or raisins.
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