Acini Salad

Name: Acini Salad
Ingredients: 16 oz (448 grm). acini de pepi pasta; 9 oz (252 grm). Cool Whip; 1 cup (225 ml) miniature marshmellows; 1 cup (225 ml) frozen coconut; 1 cup (225 ml) sugar; 2 tbsp (30 ml) flour; 1/2 tsp (2 ml) salt; 1-3/4 cups (425 ml) pineapple juice (use juice from pineapple chunks below); 2 eggs; 20 oz (560 grm). crushed pineapple; 2 20 oz (560 grm). cans pineapple chunks, drained, using the juice for above; 3 cans mandarin oranges; 1 tbsp (15 ml) fresh lemon juice

13 ingredients

6 steps

Ingredients

16 oz (448 grm). acini de pepi pasta
9 oz (252 grm). Cool Whip
1 cup (225 ml) miniature marshmellows
1 cup (225 ml) frozen coconut
1 cup (225 ml) sugar
2 tbsp (30 ml) flour
1/2 tsp (2 ml) salt
1-3/4 cups (425 ml) pineapple juice (use juice from pineapple chunks below)
2 eggs
20 oz (560 grm). crushed pineapple
2 20 oz (560 grm). cans pineapple chunks, drained, using the juice for above
3 cans mandarin oranges
1 tbsp (15 ml) fresh lemon juice

Directions

1

Cook acini in 3 quarts (2850 ml) water, drain in cheese cloth rinsing with cold water to remove starch and cool.
2

Combine sugar, flour, salt, pineapple juice and eggs in saucepan.
3

Cook on medium heat until thick.
4

Add lemon juice.
5

Mix cooled acini with above cooked sauce and chill overnight.
6

Add fruit, coconut, cool whip and marshmellows