Update my dinner status, I'm making this tonight.
4 chefs marked this as Favorite
1 chef marked this as Try Soon
Servings: 12 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 20 oz Pineapple chunks; undrained
- 8 oz Crushed pineapple; undrained
- 8 oz Acini Pepe; uncooked
- 22 oz Mandarin orange segments;
- 8 oz Frozen non-dairy whipped
topping; thawed
drained
Preparation
Serve this old time favorite as a salad or dessert. In medium saucepan; stir together sugar; flour and salt. Drain pineapple; reserving juice to equal 1 c. With whisk; gradually stir juice and egg into sugar mixture. Cook over medium heat; stirring frequently; until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile; cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl; stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks; oranges; 2 c whipped topping; marshmallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings about 1 c each. Prep Time: 20 min. Start to Finish: 3 hrs. Posted to MM-Recipes Digest by "Paula M. Veltre" on Nov 16, 1998
