1 cup San Giorgio® Acini Di Pepe
1 can (20 oz.) crushed pineapple in juice
3 Tbsps lemon juice from concentrate
2 Tbsps sugar
1 Tbsp butter
1/4 tsp salt
1 can (11 oz.) mandarin oranges, drained
8 oz seedless green grapes, halved
2 cups miniature marshmallows
2 1/2 cups heavy whipping cream
1/4 cup maraschino cherries, chopped

Cooking Directions:

1.  Prepare Acini Di Pepe according to package directions; drain. 

2.  In small, heavy saucepan, beat eggs with wire whisk until foamy. Stir in 3 tablespoons 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. 

3.  In large bowl, combine cooked Acini Di Pepe, pineapple, oranges, grapes and marshmallows; mix well.

4.  Fold in egg mixture, then whipped cream. Cover; chill thoroughly. Stir gently before serving. Garish with cherries.