Cook Acini di Pepe as package directs. Drain.
In a heavy saucepan, beat egg with wire wisk 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 an hour.
Stir in pineapple, fruit cocktail, mandarin oranges, and marshmallows. Fold in Cool Whip.
Cover and chill thoroughly. Stir before serving. Refrigerate leftovers.
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|Serving Size: 1 Serving (340g)|
|Recipe Makes: 8|
|Calories from Fat: 57 (13%)|
|Amt Per Serving||% DV|
|Total Fat 6.3g||8 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 27.3mg||8 %|
|Sodium 64.3mg||2 %|
|Potassium 279.4mg||7 %|
|Total Carbohydrate 93.2g||27 %|
|Dietary Fiber 2.5g||10 %|
|Sugars, other 90.8g|
|Protein 3.7g||5 %|
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Calories per serving: 428
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