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Ingredients
- 1/2 cup granulated sugar
- 1 Tbsp. all-purpose flour
- 1/4 tsp. salt
- 1 (8 oz.) can crushed pineapple, undrained
- 1 (20 oz.) can pineapple chunks in its own juice, undrained
- 2 (11 oz.) cans mandarin orange segments, drained
- 1 large egg, beaten
- 2 tsps lemon juice
- 1 1/3 (8oz.) Acine di Pepe Pasta, uncooked
- 3 1/2 (8oz.) frozen non-dairy whipped topping, thawed and divided
- 3 cups miniature marshmallows
- 1/2 cup flaked coconut
- Maraschino cherries (optional)
Details
Servings 12
Preparation
Step 1
1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.
3. Meanwhile, cook pasta according to package directions, drain. Rinse with cold water to cool quickly, drain well.
4. In large bowl, stir together pineapple juice mixture and pasta. Cover, refrigerate several hours or overnight.
5. Add crushed pineapple and chunks, orange, 2 cups whipped topping, marshmallows and coconut, mix gently and thoroughly. Cover, refrigerate until cold.
6. Top with remaining whipped topping, garnich with cherries, if desired.
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