Fancy Fruit Salad

By Janes_kitchen

Ingredients

• 1-1/2 * 1-1/2 cups uncooked acini di pepe pasta
• 1 * 1 can (20 ounces) unsweetened pineapple tidbits
• 1 * 1 can (8 ounces) unsweetened crushed pineapple
• 1 * 1 cup sugar
• 3 * 3 tablespoons all-purpose flour
• 1/2 * 1/2 teaspoon salt
• 1 * 1 can (6 ounces) unsweetened pineapple juice
• 2 * 2 tablespoons orange juice concentrate
• 3 * 3 egg yolks
• 2 * 2 cans (11 ounces each) mandarin oranges, drained
• 1 * 1 carton (12 ounces) frozen whipped topping, thawed
• 2 * 2 cups sliced fresh strawberries

Details

Servings 14

Preparation

Step 1

* Cook pasta according to package directions. Meanwhile, drain pineapple tidbits and crushed pineapple, reserving juice. Set pineapple aside.
* In a small saucepan, combine the sugar, flour and salt. Gradually stir in the can of pineapple juice, orange juice concentrate and reserved pineapple juice.
* Cook and stir until mixture comes to a boil. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Transfer mixture to a large bowl and cool to room temperature.
* Drain pasta and rinse in cold water; add to sugar mixture. Stir in oranges and reserved pineapple. Fold in whipped topping. Cover and refrigerate until chilled. Just before serving, fold in strawberries. Yield: 14 servings (3/4 cup each).

Editor’s Note: Acini di pepe are tiny pellets of pasta. This recipe was tested with DaVinci brand pasta. You may substitute 10 ounces of macaroni or other pasta if desired.