 | | Directions |
- In a saucepan, combine the sugar, flour, salt, pineapple juice and eggs. Stir to mix thoroughly and then cook over medium heat until thickened. Remove from the heat and add the lemon juice.
- Allow this mixture to cool completely.
- Cook the Acini de Pepe pasta according to instructions on the package. Rinse with cold water and drain well.
- Combine the cooled egg mixture with the pasta; stir to mix evenly and then refrigerate overnight or until chilled.
- Add the pineapple, oranges, cherries and blueberries to the chilled pasta mixture; stir gently to combine.
- Fold the marshmallows and whipped topping into the salad until evenly mixed.
- Chill in refrigerator before serving.
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Prep Time: 1 hour
Container: Large bowl for mixing
Servings: 10
|  | | Ingredients | | - | | 1/2 cup sugar |
| - | | 1 tablespoon flour |
| - | | 1/4 teaspoon salt |
| - | | 7/8 cup pineapple juice (drained from pineapple tidbits) |
| - | | 1 egg, beaten |
| - | | 1/2 tablespoon lemon juice |
| - | | 8 ounces Acini de Pepe pasta |
| - | | 1 can pineapple tidbits (20 oz.) |
| - | | 1 can mandarin oranges ( 16 oz.) |
| - | | 2 jars Maraschino cherries (cut 1 jar of cherries in half, leave other jar whole) |
| - | | 1 package bluberries (1 pint) |
| - | | 2 cups minature marshmallows |
| - | | 8 ounces whipped topping |
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