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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My mom makes this usually at Easter time. I love it. From her Gooseberry Patch Hometown Favorites Cookbook. Best if started the night before you want to serve. Ingredients:
1 cup sugar |
2 tablespoons all-purpose flour |
1/2 teaspoon salt |
2 eggs, beaten |
2 (20 ounce) cans crushed pineapple, drained (reserve 1 3/4 cup juice) |
1 tablespoon lemon juice |
1 lb acini-de-pepe pasta, cooked |
1 (20 ounce) can chunk pineapple, drained |
3 (11 ounce) cans mandarin oranges, drained |
1 cup marshmallow |
1 (16 ounce) carton cool whip |
Directions:
1. Add the sugar, flour, salt, eggs, and 1 3/4 cup reserved pineapple juice to a saucepan; cook over medium heat and stir constantly until thickened.
2. Add in lemon juice; stir to combine.
3. Take pan off of burner and allow mixture to cool to room temperature.
4. Combine the sauce and cooked pasta in a mixing bowl; refrigerate overnight.
5. When ready to serve, add in the pineapple (crushed and chunks), oranges, marshmallows, and Cool Whip; mix gently to combine.
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