| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Pasta, Dessert, Salads, Ronzoni | 12 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1 | tb | All-purpose flour |
| 1/4 | ts | Salt |
| 20 | oz | Pineapple chunks; undrained |
| 8 | oz | Crushed pineapple; undrained |
| 1 | Egg; beaten | |
| 2 | ts | Lemon juice |
| 8 | oz | Acini Pepe; uncooked |
| 22 | oz | Mandarin orange segments; drained |
| 8 | oz | Frozen non-dairy whipped topping; thawed |
| 3 | c | Miniature marshmallows |
| 1/2 | c | Flaked coconut |
| Maraschino cherries |
INSTRUCTIONS
Serve this old time favorite as a salad or dessert. In medium saucepan; stir together sugar; flour and salt. Drain pineapple; reserving juice to equal 1 c. 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 c whipped topping; marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings about 1 c each. Prep Time: 20 min. Start to Finish: 3 hrs. Posted to MM-Recipes Digest by "Paula M. Veltre" <demoness@bellatlantic.net> on Nov 16, 1998
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