1Cook Acini di Pepe as package directs; drain. In heavy saucepan, beat egg with wire wisk until foamy. Stir in sugar, flour, salt and reserved pineapple juice. Over low heat, cook and stir until thickened and bubbly.
2Ina large bowl, combine pasta with egg mixture. Chill thoroughly, about 1 hour. Stir in pineapple, fruit cocktail and marshmallows. Fold in whipped cream. Cover; chill thoroughly. Stir before serving.