Ever since I had this delicious refreshing salad:dessert at a social gathering I’ve been dying to make it. It didn’t disappoint. It reminds me a little of tapioca.
1 cup acini di pepe pasta cooked and drained with cold water
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (15 ounce) can mandarin oranges, drained with liquid reserved
1 cup white sugar( I used 1/2 cup)
2 large eggs, beaten
3 tablespoons all-purpose flour
½ teaspoon salt
1 (8 ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 (10 ounce) jar maraschino cherries, drained (Optional)
Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside
Combine reserved liquids from pineapple and oranges (about 1 1/2 cups), sugar, beaten eggs, flour, and salt in a medium saucepan over medium heat. Cook until thick, stirring constantly. Mix in cooked pasta. Refrigerate for 8 hours to overnight.
Transfer chilled pasta mixture to a large serving bowl. Stir in pineapple, oranges, whipped topping, and marshmallows. Top with cherries. Keep salad chilled in the refrigerator until serving time.
It’s yummy!
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