2 TBSP flour
2 1/2 tsp salt
1 3/4 cups pineapple juice, drained from cans
2 eggs, beaten
1 TBSP lemon juice
16 oz. acini di pepe
20 oz. crushed pineapple
2 cans pineapple chunks
3 cans (11 oz.) mandarin oranges
16 oz. cool whip
1) In a medium sized pot, combine sugar, flour, and 1/2 tsp. salt.
2) Strain pineapple juice from from fruit. Measure and add to pot, gradually. Then add eggs.
3) Cook until mixture is thick (medium heat), stirring frequently.
4) Add lemon juice, stir, and cool.
5) Cook acini di pepe with remaining 2 tsp. salt. Drain, then rinse thoroughly with cold water. Drain again.
6)Combine egg mixture and acini di pepe. Refrigerate overnight. The pasta will absorb the egg mixture.
7) In a LARGE bowl, add drained fruit and cool whip to the pasta mixture. Mix well!
8) Garnish with a few of the mandarin oranges. Refrigerate until ready to serve.
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