Acini Di Pepe Salad
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
10-12
ingredients
- 1 1⁄4 cups tiny pasta
- 1 (12 ounce) can crushed pineapple
- 12 ounces mandarin oranges
- 3⁄4 cup Splenda granular or 3/4 cup sugar
- 2 tablespoons flour
- 2 eggs
- 8 ounces Cool Whip
directions
- Cook the Acine De Pepe pasta--DO not cooked thoroughly.
- Drain the pineapples and oranges. SAVE JUICES. Mix the juices with sugar, flour and eggs.
- In a bowl stir in with all the ingredients. Let sit over night in the refrigerator, then add the fruit and the Cool Whip. Let it chill for 2 hours, then serv it and enjoy it. - SINC.
- Grammy Maria.
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Reviews
-
I have made this salad many times and it is always enjoyed by all. However, this recipe leaves out one VERY IMPORTANT step...you mix the juices, sugar, flour and eggs together and boil them until thickened stirring constantly to avoid scrambling the eggs. Let this mixture cool separately from the pasta and fruit. When cooled, mix the pasta, fruit and thickened (and cooked) sauce together. Add the cool whip to desired consistency. I top mine with marachino cherries. The recipe as it is posted here would have people eating RAW eggs.
RECIPE SUBMITTED BY
Grammy Maria
davenport, 48
my name is maria i was born in portugal beenin united states since i was pre-teen i,m now late 40, mother and agradmother of 7granddaughters and 1 grandson lived most of life in new bedford mass until 1989 we move to florida, i also,work at wal-mart in haines city florida, i enjoy cooking and making everyone happy with my food is the talk of the day and everyone wants my receips all the time i,m always tellin them someday i,m goingto print,then they can buy them ,, i,m from a family of 14 theres is 12 children