Salad: Acini di Pepe Salad
INGREDIENTS
Servings: 8
acini di pepe pasta
crushed pineapple, drained with juice reserved
mandarin oranges, drained with liquid reserved
frozen whipped topping, thawed
miniature marshmallows
white sugar
eggs, beaten
salt
all-purpose flour
maraschino cherries, drained
DIRECTIONS
- 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.
- 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.
- 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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