Acini di Pepe Salad

By SewingDragonfly

From allrecipes.com

My notes: I have made this a couple of times and it is very good. I have also heard it referred to as “Frog Eye Salad”

Ingredients

• 1 cup acini de pepe pasta
• 1 (20 oz) can crushed pineapple, juice reserved
• 1 (15 oz) can mandarin oranges, drained and liquid reserved
• 1 (8 oz) container frozen whipped topping, thawed
• 7 oz miniature marshmallows
• 1 cup white sugar
• 2 eggs, beaten
• 1/2 tsp salt
• 3 T all-purpose flour
• 1 (10 oz) jar maraschino cherries, drained (optional)

Details

Servings 8

Preparation

Step 1

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8-10 minutes or until al dente. Drain.

In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 ½ cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight.

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.