Author Notes
A cool, creamy fruit salad...perfect for those warm days and nights —kikukat
Ingredients
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1 cup
acini di pepe pasta, uncooked
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water
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2
cans mandarin orange segments
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1
can (20 oz.) crushed pineapple
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1 cup
sugar
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1/2 teaspoon
salt
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2
eggs, well beaten
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3 tablespoons
flour
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8 ounces
Cool Whip
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1 cup
maraschino cherries, drained (optional)
Directions
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Bring water to a boil and cook acini di pepe pasta for 9 minutes. Drain.
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Drain mandarin oranges and pineapple, reserving 1 1/2 c of juice. Refrigerate mandarin oranges and pineapple.
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In a medium saucepan, combine juice with sugar, salt, eggs, and flour. Cook, stirring constantly with a whisk, until thick. Remove from heat.
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Add drained pasta to sauce and mix gently. Place in a large, covered bowl, and refrigerate overnight.
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Add drained fruit, Cool Whip, and miniature marshmallows to acini di pepe mixture. Combine gently and refrigerate until ready to serve.
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