Acini de Pepe Salad - Thelma Perryman
Recipe
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Ingredients
- 10.05 box Acini de Pepe macaroni
- 15.50.775 oz can crushed pineapple, drained (reserve juices of fruit)
- 20.1 (15.5 oz) cans pineapple tidbits, drained
- 20.1 cans Mandarin oranges, drained
- 20.1 cups reserved juice
- 30.15 egg yolks
- 10.05 cup sugar
- 20.1 tbsp flour
- .50.025 tsp salt
- .50.025 bag marshmallows
- 100.5 oz cool whip
- Coconut, (optional)
Steps
- Cook macaroni boiling water for 10 minutes, drain and cool with cold water in a colander.
- Drain fruit and set aside. Combine the reserved juice, egg yolks, sugar, flour and salt. Boil until thick. Remove from heat and add macaroni. Refrigerate overnight. Next day add marshmallows, cool whip, and coconut to taste. Stir in fruit. Serve. Will last for a week in the refrigerator.
Over 60 min
Medium
