Glorified Pasta Salad (Frogs Eye Salad)

Directions

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.