Combine the sugar, flour and salt. Add pineapple juice and egg yolks. Cook over medium heat, stirring constantly until thick. Cool completely. Boil the Acine de Pepe in salt water for 8 to 10 minutes. Drain, rinse and cool completely. Add the Acine de Pepe to the pineapple sauce. Add the mandarin orange section, pineapple chunks and marshmallows. Add nuts and maraschino cherries. When ready to serve add the Cool Whip. Recipe by: Anne Reed Posted to EAT-L Digest 02 Mar 97 by J Wendel
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|Serving Size: 1 Serving (79g)|
|Recipe Makes: 30 Servings|
|Calories from Fat: 68 (34%)|
|Amt Per Serving||% DV|
|Total Fat 7.6g||10 %|
|Saturated Fat 4.7g||23 %|
|Monounsaturated Fat 1.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 168.4mg||52 %|
|Sodium 28.4mg||1 %|
|Potassium 66.9mg||2 %|
|Total Carbohydrate 30.4g||9 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 30.3g|
|Protein 3.2g||5 %|
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Calories per serving: 200
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