Acini De Pepe Salad

By LPGerrald

Ingredients

• 1 cup sugar
• 3 (11 oz) cans mandarin oranges
• 1 teaspoon salt
• 2 (20 oz.) cans pineapple chunks
• 2 Tablespoons flour
• 1 small can crushed pineapple
• 14 oz. pineapple juice
• 1 (9 oz) Cool Whip
• 2 eggs
• 1 Tablespoon lemon juice
• 1 (16 oz) pkg. Acini de Pepe pasta

Details

Servings 25

Preparation

Step 1

Combine sugar, flour and salt. Stir in pineapple juice. Add beaten eggs. Cook until thickened. Add lemon juice; let cool. Cook pasta according to directions on package. Drain and rinse. Combine egg mixture and pasta; mix lightly and refrigerate overnight. Next day, add drained pineapple and oranges. Fold in Cool Whip. May be kept, tightly covered, in refrigerator for up to a week.