Tuesday, September 24, 2024

Acini de Pepe fruit dessert




  • 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


  1. 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.

  2. 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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