Step 1

Cook acini de pepe according to package directions.  Rinse with cold water and drain.

Step 2

In a large bowl, combine drained fruits with the cooked acini de pepe.

Step 3

Using a medium saucepan, mix 2 cups reserved juice with 3/4 cup sugar. Stir to combine.  Bring mixture to a full boil over medium heat.

Step 4

Temper the beaten egg by adding 2 Tbsp. of the hot juice mixture and stir.  Add the tempered egg to the boiling juice and stir rapidly with a whisk.

Step 5

Mix 2 Tbsp. cold water with 2 Tbsp. cornstarch.  Stir to combine. Add cornstarch mixture to the boiling juice and whisk together.  Cook until thickened.

Step 6

Add thickened juice to cooked acini de pepe and fruit mixture.  Stir to evenly distribute.  Refrigerate for several hours until set.  I usually prepare this dish the night before and refrigerate overnight.

Step 7

Add 8 oz. Cool Whip to macaroni and fruit mixture. Stir gently to combine.

Step 8

Refrigerate leftovers.