Fruity and Frosty Acini di Pepe |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This unusual Italian dessert salad uses acini di pepe-27 pasta, which are small and go well with the completed dish. Ingredients:
1 cup acini di pepe pasta |
2 eggs |
1 (20 ounce) can crushed pineapple, drained |
3 tablespoons lemon juice |
2 tablespoons white sugar |
1 tablespoon butter |
1/4 teaspoon salt |
1 (11 ounce) can mandarin oranges, drained and halved |
1 cup canned grapes |
2 cups miniature marshmallows |
2 1/2 cups heavy whipping cream, whipped |
1/4 cup maraschino cherries, minced |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain and reserve.
2. In a small saucepan, beat eggs with a wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar, butter and salt.
3. Cook mixture over low heat until thickened and coats the spoon; stir constantly for 2 minutes and cool to room temperature.
4. In a large bowl, combine pasta, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture and whipped cream; cover and chill.
5. When chilled, stir mixture and garnish with cherries; serve.
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