Meals Matter

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Contributed By: c_glatthar
Cooks Recipies

This old time favorite is delicious as a salad or dessert. The recipe uses a tiny round pasta called Acine di' Pepe (like orzo, but round) which gives it an interesting texture similar to tapioca.

Ingredients

1/2 cup Granulated sugar

1 tablespoon All-purpose flour

1/4 teaspoon Salt

1 (8-ounce) can Crushed pineapple, undrained

1 (20-ounce) can Pineapple chunks in its own juice, undrained

2 (11-ounce) cans Mandarin orange segments, drained

1 Large egg, beaten

2 teaspoons Lemon juice

1 1/3 cups (8 ounces) Acine di Pepe Pasta, uncooked

3 1/2 cups (8 ounces) frozen non-dairy whipped topping, thawed and divided

3 cups Miniature marshmallows

1/2 cup Flaked coconut

Maraschino cherries (optional)

Preparation

In medium saucepan, stir together sugar, flour and salt.

Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature.

Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.

In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.

Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold.

Top with remaining whipped topping; garnish with cherries, if desired.

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