20 oz pineapple chunks in it's own juice NOT DRAINED
2 cans (11 oz each) cans mandarin oranges drained
1 large egg, beaten
2 tsp lemon juice
1 1/3 C (8 oz) Acine di pepe pasta measured uncooked
3 1/2 C (8 oz) cook whip, thawed and divided
3 C miniature marshmallows
1/2 C flaked coconut
Maraschino cherries (optional)
Instructions
In medium saucepan stir together sugar, flour
and salt. NOW DRAIN the cans of pineapple
reserving juice to make 1 cup and gradually
stir JUICE and beaten egg into sugar mixture.
Cook over med heat always stirring until comes
to a boil. Stir in lemon juice and cool mixture
to room temperature.
Meanwhile, in a separate pot cook pasta according
to pkg. directions, drain, rinse with cold water
to cool quickly and drain well.
In a separate large bowl stir together pineapple
juice mixture and pasta. Cover; refrigerate
several hours or overnight.
Add crushed pineapple and chunks, oranges, and
fold in 2 C whipped topping, marshmallows and
coconut. Mix gently.Cover and chill til cold. Top
with remaining whipped topping and garnish with
cherries when serving.
Originally Submitted
4/16/2018
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You can add this Fruit Salad - Frog's Eye Salad recipe to your own private DesktopCookbook.
