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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 24 |
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âAs much or as little Cool Whip can be added - to taste. If I have some mandarin oranges or maraschino cherries, I add a few to the top. I used this recipe as a salad, but my friends say it is good enough to be a dessert!â âElaine Bailey, Bloomfield, Indiana Ingredients:
1 cup sugar |
2 tablespoons king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1-3/4 cups unsweetened pineapple juice |
2 eggs, lightly beaten |
1 tablespoon lemon juice |
1 package (16 ounces) acini di pepe pasta |
3 cans (11 ounces each) mandarin oranges, drained |
2 cans (20 ounces each) pineapple chunks, drained |
1 can (20 ounces) crushed pineapple, drained |
1 cup miniature marshmallows |
1 cup flaked coconut |
1 carton (12 ounces) 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 large 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. Yield: 24 servings (3/4 cup each).
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