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Accini Pepe Salad

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This is a great pot=luck favorite. I use the colored marshmellos and sometimes I add maraschino cherries. It add color

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Ingredients

  • 1 box Accini Pepe,
  • 1 c sugar,
  • 2 TBLS flour,
  • 1/2 teas salt,
  • 2 or 3 eggs-beaten,
  • 1 TBLS lemon juice,
  • 1 3/4 c pineapple juice from pineapple,
  • 2 cans mandarin oranges - drained,
  • 2 cans tibbet pineapple
  • 1 can crushed pineapple -drained, 1 c coconut,
  • 2 c mini marshmellows,
  • 1 large cool whip.
  • Combine sugar, flour, eggs: add lemon juice, pineapple juice and cook until thick - cool. Cook pasta; drain and rince - cool. Mix together and refrigate. Add fruit, cool whip and marshmellows the next day.

Details

Preparation

Step 1

Combine sugar, flour, eggs: add lemon juice, pineapple juice and cook until thick - cool. Cook pasta; drain and rinse - cool. Mix together and refrigerate overnight.
Add fruit, cool whip and marshmellows the next day.

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