ACINI DI PEPE FRUIT SALAD

PEPE This is another one of my favorite summer salads. It's cold and refreshing! I love when it is at the party,  and I can enjoy just a scoop of it. This makes for a large crowd. It also keeps well and is good for  lunch or a treat the next day! This is usually a kid favorite.  Make it ahead of time so it has plenty of time to chill! XOXOXOXOXO

 

ACINI DI PEPE FRUIT SALAD
Author: The Food Nanny
Serves: 16
Ingredients
  • 2 cups uncooked acini di pepe pasta
  • 3 eggs yolks, beaten
  • 1 3/4 cups pineapple juice
  • 1 cup sugar
  • 3 Tablespoons all purpose flour
  • 1/2 teaspoon salt
  • 1 (8oz) container frozen whipped topping, thawed
  • 1 (14oz) can crushed pineapple, drained
  • 1 (20oz) can pineapple tidbits, drained
  • 4 to 5 cups mini marshmallows
  • 2 (11oz) cans mandarin oranges, drained
Instructions
  1. Cook the pasta according to package directions; do not overcook.
  2. Meanwhile, whisk the egg yolks, pineapple juice, sugar, flour, and salt in a medium saucepan. Cook over medium heat, stirring constantly with a wooden spoon until thickened.
  3. Drain the cooked pasta and put it in a medium bowl. Pour the egg mixture into the pasta and stir until well-mixed. Cover and refrigerate six to eight hours.
  4. Fold in the whipped topping to loosen the chilled pasta mixture. Then fold in the pineapple and marshmallows. Gently fold in the oranges last to avoid breaking them up.