- 25
Ingredients
- 1 cup sugar
- 2 tblsp glour
- 2 1/2 tsp salt
- 1 3/4 cups pinapple juice
- 2 eggs beaten
- 1 tblsp lemon juice
- 3 quarts water
- 1 tblsp cooking oil
- 1 package (16 oz) Acini de Pepe
- 3 cans (11 oz each) mandarin oranges drained
- 2 cans (20 oz each) pinapple chunks, drained
- 1 can (20 oz) crushed pineapple drained
- 1 carton (9 oz) non dairy whipped topping
- 1 cup miniature marshmallows
- 1 cup coconut
Preparation
Step 1
Combine sugar, flour and on-talf tsp of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temp. Bring water, remaining 2 tsps salt and oil to boil. Add acini de pepe. Cook at rolling boil until acini de pepe is done. Drain and rinse with water, drain again and cool to room tep. Combine egg mixture and acini de pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week. It also may be frozen, through freezing somewat alters the texture.
Instant Vanilla pudding.