Prepare Acini de Pepe according to package directions. In heavy saucepan, beat egg with wire whisk till foamy. Stir in sugar, flour, salt and reserved liquids. Over low heat, cook and stir until thickened and bubbly. In large bowl, combine Acini de 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.
I always double the recipe to use a whole box of the pasta then I serve this at holidays as an alternative to the pies and cakes.
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|Serving Size: 1 Serving (43g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 3492mg||120 %|
|Potassium 1mg||0 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 5g|
|Protein 0.1g||0 %|
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Calories per serving: 19
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