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.