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
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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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