Follow these steps for perfect results
Acini Di Pepe Pasta
Dry
Crushed Pineapple
Canned, juice reserved
Mandarin Oranges
Canned, liquid removed and reserved
Whipped Topping
Thawed
Miniature Marshmallows
White Sugar
Large Eggs
Beaten
Salt
All-Purpose Flour
Maraschino Cherries
Liquid removed (optional)
Bring a large pot of lightly salted water to a boil.
Add acini di pepe pasta and cook for 8-10 minutes, or until al dente.
Drain the pasta and set aside.
In a medium saucepan, combine reserved pineapple juice and reserved mandarin orange liquid.
Add sugar, beaten eggs, salt, and flour to the saucepan.
Cook over medium heat, stirring constantly until the mixture thickens into a custard.
Add the cooked pasta to the custard and mix well.
Chill the pasta mixture overnight.
The next day, add crushed pineapple, mandarin oranges, whipped topping, and marshmallows to the chilled pasta mixture.
Mix all ingredients together gently.
Top with maraschino cherries, if desired.
Keep the salad chilled until ready to serve.
Expert advice for the best results
Add a splash of lemon juice for extra tang.
Use different colored marshmallows for a festive look.
Everything you need to know before you start
15 minutes
Can be made 1 day ahead
Serve in a chilled bowl.
Serve as a side dish or dessert.
Pairs well with grilled chicken or pork.
Sweet and bubbly
Discover the story behind this recipe
Potlucks and gatherings
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