Combine sugar, flour and salt. Stir in pineapple juice and eggs. Cook, stirring constantly until thickened. Add lemon juice, cool to room temperature. Prepare Acini De Pepe according to pkg directions. drain. Combine egg mixture and Acini De Pepe, mix well and refrigerate overnight in airtight container. Add remaining ingredients and mix thoroughly. Refrigerate until completely chilled. Posted to MM-Recipes Digest V4 #035 by firstname.lastname@example.org (Lois&EH Smith) on Feb 2, 1997.
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|Serving Size: 1 Serving (3754g)|
|Recipe Makes: 1|
|Calories from Fat: 632 (13%)|
|Amt Per Serving||% DV|
|Total Fat 70.2g||94 %|
|Saturated Fat 32.6g||163 %|
|Monounsaturated Fat 20.3g|
|Polyunsanturated Fat 7.8g|
|Cholesterol 2115mg||651 %|
|Sodium 996mg||34 %|
|Potassium 4066.8mg||107 %|
|Total Carbohydrate 994.8g||293 %|
|Dietary Fiber 31.6g||126 %|
|Sugars, other 963.2g|
|Protein 82g||117 %|
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Calories per serving: 4731
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