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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 20 |
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This is my number one requested recipe for family gatherings...and something that the kids love, as well! Ingredients:
16 ounces acini di pepe pasta |
1 cup sugar |
3 eggs, beaten |
1/2 teaspoon salt |
12 ounces fat-free whipped topping, thawed |
2 (15 ounce) cans pineapple tidbits (undrained) |
2 (11 ounce) cans mandarin oranges, drained |
1/2 cup maraschino cherry, chopped |
2 cups fresh blueberries (or thawed if frozen) |
10 1/2 ounces mini marshmallows |
Directions:
1. Cook pasta, according to directions on package, until tender; drain, rinse under cold running water, then drain thoroughly and add to a large serving bowl.
2. Drain pineapple, reserving 1 3/4 cup juice for use later. Cover & refrigerate pineapple and then pour the reserved juice into a medium sauce pan, adding sugar, eggs, and salt. Cook, stirring constantly until mixture is thick. Then remove it from the heat and stir into pasta, mixing well. Cover & refrigerate overnight.
3. The next day add the drained pineapple, whipped topping, oranges, cherries, and blueberries, and marshmallows; blending lightly but, thoroughly. Cover & chill for 6 to 8 hours.
4. *Make it low cal by replacing all but 1/4 cup of the sugar, eggs, and salt with a 5 oz. box of fat free instant vanilla pudding. Then follow the pudding directions using 1 1/4 of cold milk and the reserved pineapple juice instead of the 3 cups milk that the box will call for. You can skip step 2 of these directions (which is where you make your own pudding) and just stir the prepared non-fat pudding into the pasta, mixing it well and then cover & refrigerate it overnight.
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