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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 24 |
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Acini di pepe are tiny pellets of pasta. This recipe was tested with DaVinci brand pasta. You may substitute 1 pound of macaroni or other pasta if desired. Ingredients:
1 cup sugar |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
1 3/4 cups unsweetened pineapple juice |
2 eggs, beaten |
1 tablespoon lemon juice |
1 (16 ounce) package acini di pepe pasta |
3 (11 ounce) cans mandarin oranges, drained |
2 (20 ounce) cans pineapple chunks, drained |
1 (20 ounce) can crushed pineapple, drained |
1 cup miniature marshmallow |
1 cup flaked coconut |
1 (12 ounce) carton frozen whipped topping, thawed |
Directions:
1. In a small saucepan, combine the sugar, flour and salt. Gradually stir in pineapple juice. Bring to a boil, stirring constantly. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in lemon juice.
2. Transfer to a bowl. Cool to room temperature without stirring. Cover surface of dressing with waxed paper; refrigerate until cooled.
3. Cook pasta according to package directions; drain and rinse in cold water. Place in a very large bowl; stir in the oranges, pineapple, marshmallows, coconut and dressing. Fold in whipped topping. Cover and refrigerate until chilled.
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