Frog Eyed Salad

This is an old northern recipe that I have made often for parties and potlucks and everyone loves it!  The picture does not do it justice here.  It is not too sweet and goes with everything.

1/2 package of Acini Di Pepe Pasta
1 egg
1/2 cup sugar
1 tablespoon flour
1/4 teaspoon salt
1 15 ounce can crushed pineapple, drained, SAVE the JUICE
1 15 ounce can fruit cocktail, drained, DRINK the JUICE
1 cup mini marshmallows
1 container coolwhip or whipped cream
Maraschino Cherries

Cook the pasta, drain and set aside. Meanwhile, in a heavy saucepan, beat the egg until foamy, and add in the sugar, flour, salt and reserved pineapple juice. Cook this over low heat, stirring until thick and bubbly.

In a large bowl, combine the cooked pasta with the egg mixture. Mix well, and then chill thoroughly, about an hour will do.  Stir in pineapple, fruit cocktail and mini marshmallows, then fold in the whipped cream. Cover and chill thoroughly.

You can add extra maraschino cherries if you like, and even use some of the cherry juice for added color.

Enjoy!