Sunday, July 17, 2011

Acini De Pepe Salad

I get many requests for this salad recipe.  It is so good it can also be served for dessert!  Kids especially love this!

1 cup (1/2 box) Acini de Pepe, uncooked
1 cup sugar
2 TBS flour
½ tsp salt
3 egg yolks, beaten
1 20-oz can pineapple tidbits, drained, reserve juice
1 20-oz can crushed pineapple, drained, reverse juice
2 11-oz cans mandarin oranges, drained
1 10 1/2oz bag mini marshmallows
12 oz Cool Whip, thawed

Cook Acini de Pepe – follow directions on package.  Drain and let cool.
In medium sized saucepan combine sugar, flour, salt, egg yolks and 1 ¾ cups pineapple juice.
Cook over medium heat til thick; cool.
Thoroughly combine sauce and cooked pasta in big bowl.
Cover; chill overnight.
Just before serving add pineapple, oranges, marshmallows and Cool Whip.

I buy an extra can of the mandarin oranges and arrange them on top – makes it look pretty.

Marianne Schulz

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