Acini De Pepe Salad

Hungry Dragonfly

1 can crushed pineapple

2 cans mandarin oranges

1 can pineapple tidbits

1¾ cup juice reserved from pineapple & oranges

1cup sugar

1 tsp salt

2 beaten eggs

2 Tbsp flour

1Tbsp lemon juice

1 box Acini De Pepe

2 cups miniature marshmallows

1 8 oz container of cool whip.

Drain pineapple and oranges, reserve juice. In a large pot whisk together the sugar, flour, salt, 1¾ cup pineapple & mandarin orange juice and eggs on medium heat until thickened. Remove from heat and whisk in the lemon juice.

Cook the acini de pepe pasta one minute shy of the directions then drain and rinse well before adding to the pineapple egg mixture and mixing it together.

Refrigerate the pasta mixture until fully chilled.

Once it is chilled, mix with the oranges, pineapple, cool whip and marshmallows. Chill and serve.

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