Prep Time: 20 minutes
Start to Finish: 3 hours
Serve this old time favorite as a salad or dessert.
Ingredients:
1-1/3 cups (8 oz.) AMERICAN BEAUTY Acini di Pepe, uncooked
1/2 cup sugar
1 tablespoon all-purpose flour
1/4 teaspoon salt
1 can (20 oz.) pineapple chunks, undrained
1 can (8 oz.) crushed pineapple, undrained
1 egg, beaten
2 teaspoons lemon juice
2 cans (11-oz. each) mandarin orange segments, drained
3-1/2 cups (8 oz.) frozen non-dairy whipped topping, thawed and divided
3 cups miniature marshmallows
1/2 cup flaked coconut
Maraschino cherries
Instructions:
In medium saucepan, stir together sugar, flour and salt.
Drain pineapple, reserving juice to equal 1 cup. 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 cups 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 cup each).
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