Accini Pepe Salad

By Coppermouse

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

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.

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.