Thursday, September 16, 2010


This recipe is from Marianne Schulz from Racine, WI. I love this salad. I could not find the right pasta down here, so used real small round macaroni rings. This makes quite a bit, so is a great recipe for a party.


1 cup (1/2 pkg) Acini de Pepe pasta
1 cup sugar
2 T flour
1/2 t salt
3 egg yolks beaten
20 oz. can pineapple tidbits, drained, reserving juice
20 oz. can crushed pineapple, drained, reserving juice
2 11 oz. cans mandarin oranges, drained (3rd can of oranges optional
for garnish on top)
10 1/2 oz. bag mini marshmallows
12 oz. Cool Whip

Cook pasta. Drain and cool. In medium-sized saucepan combine sugar,
flour, salt, egg yolks and 1 3/4 cup of pineapple juice. Cook over
medium heat until thick; cool. Thoroughly combine sauce and pasta in
big bowl. Cover; chill overnight. Just before serving add pineapple,
mandarin oranges, mini marshmallows and fold in Cool Whip.

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