Cook sugar, egg yolks, flour, salt and juice until thick. Cool. Cook acini de pepe until tender and drain. Mix with the above and let stand overnight. The next morning add mandarin oranges, pinapple (drained) and marshmallows. Just before serving, add cool whip. Note: This salad keeps well and can be used as a dessert. Posted to recipelu-digest Volume 01 Number 510 by James and Susan Kirkland
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|Serving Size: 1 Serving (1204g)|
|Recipe Makes: 1|
|Calories from Fat: 656 (28%)|
|Amt Per Serving||% DV|
|Total Fat 72.9g||97 %|
|Saturated Fat 26.1g||130 %|
|Monounsaturated Fat 32g|
|Polyunsanturated Fat 11.7g|
|Cholesterol 3356.5mg||1033 %|
|Sodium 146.6mg||5 %|
|Potassium 1061.6mg||28 %|
|Total Carbohydrate 394.3g||116 %|
|Dietary Fiber 7.8g||31 %|
|Sugars, other 386.4g|
|Protein 48.3g||69 %|
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Calories per serving: 2357
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