Frog-Eyed Salad

¼ pd acini de pepe cooked until tender
1 egg
½ c sugar
¼ t salt
1 T flour
1 can 15 ¼oz pineapple juice drained, reserve juice
1 16oz can fruit cocktail drained, reserve juice
1 cup min marshmallows
1 8oz cool whip

Cook pepe as package directs, drain. In heavy saucepan, beat egg with wire whisk until foamy. Stir in sugar, flour, salt and 1 c of reserved juice. Over low heat, cook until thickened and bubbly.

In a large bowl, combine pepe with egg mixture. Cool over night. Stir in fruit, fold in cool whip and chill thoroughly.