Frog-Eyed Salad

1/2 of a (1-pound) package of Acini De Pepe, uncooked
1 egg
1/2 cup sugar
1 tablespoon flour
1/4 teaspoon salt
1 (15 1/4-ounce) can juice-pack crushed pineapple, drained, reserving juice
1 (16-ounce) can fruit cocktail, drained
1 cup minature marshmallows
1 cup (1/2 pint) frozen whipping cream, whipped

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 pinepple liquid.
Over low heat, cook and stir until thickened and bubbly.
In a large bowl, combine Acini De Pepe with egg mixture.
Chill throughly, about 1 hour.
Stir in pinapple, fruit cocktail, and marshmallows.
Fold in whipped cream. Cover, chill throughly. Stir before serving.
Refrigerate leftovers. 6 to 8 servings.