Ingredients
10
10 servings
- •1.75 cups unsweetened pineapple juice
- •1 cup white sugar
- •2 eggs, beaten
- •2 tablespoons all-purpose flour
- •2.5 teaspoons salt, divided
- •1 tablespoon lemon juice
- •1 tablespoon vegetable oil
- •1 (16 ounce) package acini di pepe pasta
- •3 (11 ounce) cans mandarin oranges, drained
- •2 (20 ounce) cans pineapple tidbits, drained
- •1 (20 ounce) can crushed pineapple, drained
- •1 (8 ounce) container frozen whipped topping, thawed
- •1 cup miniature marshmallows
- •1 cup shredded coconut
Instructions
- Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened. Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.
- Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
- Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
- Before serving, add marshmallows and coconut; toss and serve.
Nutritional Facts
Per 10 servings
- Calories: 581
- Carbohydrate: 114g
- Fat: 11g
- Fiber: 4g
- Protein: 9g
- Sugar: 75g
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