Frog-Eye Salad

1/2 of a 1 lb. package Acini De Pepe, uncooked
1 egg
1/2 cup sugar
1 TB flour
1/4 tsp salt
1 15.25 oz can crushed pineapple, drained (reserve juice)
1 16 oz can fruit cocktail or mandarin oranges
1 cup whipped cream
coconut optional
mini marshmellos optional

Prepare Acini De Pepe according to package. In heavy sauce pan, beat egg with wire whisk until foamy, stir in sugar, flour, salt, and pineapple juice. Over low heat, cook and stir until thickened and bubbly. In large bowl, combine Acini De Pepe with egg mixture, chill thoroughly (overnight is best). Stir in pineapple, fruit cocktail, and optionals. Fold in whipped cream. Cover and chill thoroughly.