Acini Di Pepe Salad
Ingredients
1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple, juice reserved
1 (15 ounce) can mandarin oranges, drained and liquid reserved
1 (8 ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 cup white sugar
2 eggs, beaten
1/2 teaspoon salt
3 tablespoons all-purpose flour
1 (10 ounce) jar maraschino cherries, drained (optional)
Preparation
1
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.
2
In medium saucepan, combine reserved liquids from pineapple and oranges, sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.
3
The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.
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About
"Acini di pepe" is the Italian word for peppercorns. This rice-shaped pasta work well in this chilled fruit salad.
Yield:
8.0 servings
Added:
Friday, December 10, 2010 - 1:02am
Comments
June 26, 2010
I have used this exact same recipe for years and love it. I have seen where some people will add coconut flakes to this as well (I am not one of them). I enjoy this recipe as written. Remember, you have to start the night before to cool and thicken the base of this recipe. This also makes a generous size bowl. I don't have to double the recipe for gatherings.