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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 15 |
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If you want your kids to eat fruits and pasta get them to help with this. My aunt made this for my oldest son. Ingredients:
1 cup white sugar |
3 egg yolks |
2 tablespoons all-purpose flour |
2 cups pineapple juice |
1 tablespoon lemon juice |
1 (16 ounce) package acini di pepe pasta |
2 (20 ounce) cans pineapple chunks |
2 (11 ounce) cans mandarin oranges, drained |
3/4 cup maraschino cherries, chopped |
1 (16 ounce) package miniature marshmallows |
1 (12 ounce) container frozen whipped topping, thawed |
Directions:
1. In large saucepan over low heat, combine sugar, egg yolks, flour, pineapple juice and lemon juice. Stir and cook until thickened. Remove from heat.
2. While sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse with cold water.
3. In large bowl, combine cooked mixture with pasta and toss to coat thoroughly. Refrigerate 8 hours or overnight.
4. Toss pasta with pineapple, mandarin oranges, maraschino cherries, marshmallows and whipped topping. Refrigerate until serving.
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