This is a recipe that I have to make every Christmas (I don't like it but some people in my family do!)...I always have to look a recipe up on the internet...so I'll just put one here to save time! I love that I can do most of this recipe the day before I want it!
1/2 cup sugar
1 T flour
1/4 t salt
1 can crushed pineapple
1 can pineapple tidbits
2 (11 ounce) cans mandarin oranges, drained
1 large egg, beaten
2 t lemon juice
1 1/3 cups (8 ounces) Acine di Pepe pasta, uncooked
3 1/2 cups (8 ounces) non-dairy whipped topping, thawed
3 cups miniature marshmellows
1/2 cup flaked coconut
1. In medium saucepan, stir together sugar, flour and salt.
2. Drain pineapple, reserving juice to equal 1 cup.
3. 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. Cook mixture to room temperature.
4. Cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well.
5. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight.
6. Add crushed pineapple and tidbits, oranges, whipped topping, marshmellows and coconut. Mix gently and thoroughly.
Notes: I need to cut this recipe in half...it makes way too much for the two people in this house who love it!
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