Yankee Salad

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Servings: 6
uncooked orzo pasta
white sugar
eggs, beaten
all-purpose flour
crushed pineapple, drained with juice reserved
mandarin orange segments, drained and chopped
maraschino cherries, drained and chopped
frozen whipped topping, thawed
  1. In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. In a sauce pan, combine the sugar, eggs, flour, salt, pineapple juice and cook over medium heat until mixture thickens. Remove from heat and cool.
  3. Toss together the pasta and cooked pineapple juice mixture. Refrigerate overnight.
  4. Break up chilled pasta with a spoon and mix in pineapple, mandarin oranges and cherries. Fold in thawed whipped topping, chill and serve.
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