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Prep Time: 2880 Minutes Cook Time: 25 Minutes |
Ready In: 2905 Minutes Servings: 4 |
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My mom makes this tasty summer fruit salad. I like the fact that it makes a lot. A great addition to any potluck or picnic. It does take a couple days to prepare - but I believe it is worth the wait! Ingredients:
1 cup sugar |
2 tablespoons flour |
2 teaspoons salt |
1 3/4 cups pineapple juice |
2 egg yolks, beaten |
1 tablespoon lemon juice |
3 quarts water |
1 tablespoon cooking oil |
1 (16 ounce) package acini di pepe pasta |
33 ounces mandarin oranges, drained |
2 (20 ounce) cans pineapple chunks, drained |
1 (20 ounce) can crushed pineapple, drained |
1 (8 ounce) carton cool whip, thawed |
1 cup miniature marshmallow |
1 cup coconut |
Directions:
1. Combine sugar, flour and salt in saucepan.
2. Gradually stir in pineapple juice and eggs.
3. Cook over moderate heat, stirring until thickened. (Pick white part out). Remove from heat; add lemon juice.
4. Cool to room temperature.
5. Combine water, oil, 1/2 tsp salt - boil and cook pasta 5-8 minutes in a rolling boil until pasta is done.
6. Drain, rinse with cold water. Rinse again. Cool to room temperature. Using very large bowl, combine pasta and cooled, cooked sauce, lightly but thoroughly.
7. Refrigerate overnight covered tightly.
8. Add remaining ingredients.
9. Refrigerate until chilled in airtight container. Keeps about 1 week.
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