Glorified pasta salad

1 servings

Ingredients

Quantity Ingredient
2 Egg
1 can (20-oz) crushed pineapple
Drained reserving 2 Tb
Liquid
3 tablespoons Lemon juice from
Concentrate
2 tablespoons Sugar
1 tablespoon Butter/margarine
¼ teaspoon Salt
1 can (11-oz) mandarin oranges
Drained and halved
1 can (8-oz) seedless grapes
Drained and halved
2 cups Miniature marshmallows
2½ cup Whipping cream whipped
¼ cup Finely chopped maraschino
Cherries
1 cup Acini di pepe/rosmarina/
Rings uncooked

Directions

Prepare acini de pepe according to package directions; drain. In small, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple liquid, lemon juice, sugar, butter and salt. Cook over low heat until mixture thickens and coats a metal spoon, stirring constantly, about 2 minutes. Cool to room temperature. In large bowl, combine acini de pepe, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture, then whipped cream.

Cover; chill thoroughly. Stir gently before serving. Garnish with cherries. Refrigerate leftovers.

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