2 Egg
1 cn (20-oz) crushed pineapple
Drained reserving 2 Tb Liquid 3 tb Lemon juice from
Concentrate 2 tb Sugar
1 tb Butter/margarine
1/4 ts Salt
1 cn (11-oz) mandarin oranges
Drained and halved 1 cn (8-oz) seedless grapes
Drained and halved 2 c Miniature marshmallows
2 1/2 c Whipping cream whipped
1/4 c Finely chopped maraschino
Cherries 1 c Acini di pepe/rosmarina/
Rings uncooked 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.