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