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Ingredients
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- 1 cup acini de pepe pasta uncooked
- 1 can pineapple tidbits drained, reserve juice, 20oz/540ml can
- 1 can crushed pineapple drained, reserve juice, 20oz/540ml can
- 1 can mandarin oranges drained, 11oz/398ml can
- 1 cup sugar
- 2 tbsp all-purpose flour
- ½ tsp salt
- 2 large eggs beaten
- 2 tbsp lemon juice
- 1 tbsp unsalted butter
- 1 tub cool whip thawed, 8oz/1l tub
- 2 cups mini marshmallows
- 1 cup shredded sweetened coconut
- ¼ cup maraschino cherries for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook acini de pepe according to package directions until tender, then drain and rinse under cold water to cool completely. Set aside.
- In a medium saucepan, mix sugar, flour, and salt. Add the reserved pineapple juice and beaten eggs. Cook on medium heat, stirring constantly, until the mixture thickens (about 7-10 minutes). Take it off heat, then add lemon juice and butter. Let it cool completely.
- In a large bowl, combine the cooled pasta with the pineapple sauce. Cover and refrigerate for at least 4 hours until well chilled.
- Gently fold in the pineapple tidbits, crushed pineapple, mandarin oranges, mini marshmallows, and shredded coconut. Incorporate the thawed Cool Whip gently until well mixed.
- Chill for another hour before serving to enhance the flavors. Keep refrigerated until ready to serve, and top with maraschino cherries.
Notes
For best results, ensure the sauce is completely cooled before mixing with the pasta.
Letting the salad chill for extra time will develop more flavor and texture.
Feel free to customize with other fruits or toppings as desired.
- Prep Time: 20 minutes
- Cook Time: 330 minutes
- Category: Desserts
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 32g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg