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Prepare Acini De Pepe according to package directions. In heavy saucepan, beat egg with wire whisk until foamy. Stir in sugar, flour salt and reserved pineapple liquid. 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. 6 to 8 servings. Posted to Bakery-Shoppe Digest V1 #242 by Shelley Sparks
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|Serving Size: 1 Serving (585g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 50 (3%)|
|Amt Per Serving||% DV|
|Total Fat 5.6g||7 %|
|Saturated Fat 1.7g||9 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 211.5mg||65 %|
|Sodium 250mg||9 %|
|Potassium 113.1mg||3 %|
|Total Carbohydrate 490.6g||144 %|
|Dietary Fiber 0.9g||3 %|
|Sugars, other 489.7g|
|Protein 11.5g||16 %|
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Calories per serving: 1983
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