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Salad

Acini di Pepe Salad

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Salad: Acini di Pepe Salad
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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
  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.
  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.
  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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