Fruity and Frosty Acini di Pepe

1 cup acini di pepe pasta

2 eggs

1 (20 ounce) can crushed pineapple, drained

3 tablespoons lemon juice

2 tablespoons white sugar

1 tablespoon butter

¼ teaspoon salt

1 (11 ounce) can mandarin oranges, drained and halved

1 cup canned grapes

2 cups miniature marshmallows

2 ½ cups heavy whipping cream, whipped

¼ cup maraschino cherries, minced

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain and reserve.

In a small saucepan, beat eggs with a wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar, butter and salt.

Cook mixture over low heat until thickened and coats the spoon; stir constantly for 2 minutes and cool to room temperature.

In a large bowl, combine pasta, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture and whipped cream; cover and chill.

When chilled, stir mixture and garnish with cherries; serve.