Frog’S Eye Salad

1. 1

   Cook acini di pepi according to package directions; drain. In a heavy saucepan, beat egg with a wire whisk until foamy. Stir in sugar, flour, salt, and reserved pineapple liquid. Over low heat, cook and stir until thickened and bubbly. In a large bowl, combine acini di pepi with egg mixture. Chill thoroughly, about 1 hour. Stir in pineapple, fruit cocktail, and marshmallows. Fold in whipped cream, chill thoroughly. Stir before serving. Makes 6 to 8 servings.

* Per serving · 4 servings · Values may vary.

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