Ingredients
16
16 servings
- •8 ounces uncooked orzo pasta
- •0.75 cup white sugar
- •2 eggs, beaten
- •2 tablespoons all-purpose flour
- •0.5 teaspoon salt
- •2 (8 ounce) cans pineapple chunks, drained with juice reserved
- •1 (11 ounce) can mandarin orange segments, drained
- •1 cup shredded coconut
- •4 cups frozen whipped topping, thawed
Instructions
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
- Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
- Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.
Nutritional Facts
Per 16 servings
- Calories: 205
- Carbohydrate: 34g
- Fat: 7g
- Fiber: 1g
- Protein: 3g
- Sugar: 22g
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