Drain fruit saving the juice. Add water as needed to make 2 cups juice. Refrigerate fruit.
Cook acini de pepe in salted water until all the water is gone.
In large saucepan over low heat, combine sugar, eggs, flour, and juice. Stir and cook until thickened. Remove from heat.
In large bowl,Combine cooked, cooled mixture with cooled Acini Di Pepe. Cover. Refrigerate 8 hours or overnight.
The next morning add the fruit, marshmallows, and cool whip.
Note: This salad keeps well and can be used as a dessert.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (2630g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 477 (17%)|
|Amt Per Serving||% DV|
|Total Fat 52.9g||71 %|
|Saturated Fat 29.7g||148 %|
|Monounsaturated Fat 7.1g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 562.8mg||173 %|
|Sodium 56446mg||1946 %|
|Potassium 1371.9mg||36 %|
|Total Carbohydrate 517.9g||152 %|
|Dietary Fiber 29.7g||119 %|
|Sugars, other 488.3g|
|Protein 87.7g||125 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2807
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