Acini di Pepe Salad - Cookingwithdia

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.

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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