Acini di Pepe Salad

Ingredients

  • 1 cup acini di pepe pasta
  • 1 (20 ounce) can crushed pineapple, drained with juice reserved
  • 1 (15 ounce) can mandarin oranges, drained with liquid reserved
  • 1 (8 ounce) container frozen whipped topping, thawed
  • 7 ounces miniature marshmallows
  • 1 cup white sugar
  • 2eggs, beaten
  • ½ teaspoon salt
  • 3 tablespoons all-purpose flour
  • 1 (10 ounce) jar maraschino cherries, drained(Optional)
  • Directions

  • Step 1

    Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain.

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  • Step 2

    In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.

  • Step 3

    The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.

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