Ingredients
The following ingredients have 4 Servings
- 1 cup white sugar
- 2 tablespoons flour
- 2 1/2 teaspoons salt
- 1 3/4 cup unsweetened pineapple *see note
- 2 eggs, beaten
- 1 tablespoon lemon juice
- 3 quarts water
- 1 tablespoon oil
- 1 16 oz package acini di pepe pasta
- 3 11 oz cans mandarin oranges, drained
- 2 20 oz cans pineapple tidbits, drained
- 1 20 oz can crushed pineapple, drained
- 1 8 oz tub non-dairy whipped topping
- 1 cup mini marshmallows
- 1 cup shredded coconut
Instruction
- Note: Use drained pineapple juice and mandarin orange juice plus enough water to equal 1 3/4 cups.
- In a saucepan, combine sugar, flour, 1/2 teaspoon salt, pineapple juice and eggs.
- Stir and cook over medium heat until thickened. Remove from heat; add lemon juice and cool to room temperature.
- Bring water to a boil. add oil, remaining salt and cook pasta until al dente. Rinse under cold water and drain.
- In a large bowl, combine the pasta, egg mixture, mandarin oranges, pineapple and whipped topping.
- Mix well and refrigerate overnight or until well chilled. Before serving, add marshmallows and coconut. Toss and serve.
