Did your mother have a favorite dessert that she made regularly when you were a child? Please, tell me about it in the comments below. I know that my grandma used to make all kinds of jello molds with fruit pieces inside of them that I absolutely loved, however, whenever anyone else would make these salads I would turn my nose up at them.
I swear grandmas have special touches in terms of making food.
Ingredients
8 ounces Acini De Pepe pasta
1 cup Dole pineapple juice (reserved from pineapple tidbits)
1/2 cup Domino sugar
1 tablespoon Gold Medal flour
1/4 teaspoon Morton salt
1 Eggland’s Best egg beaten
1/2 tablespoon lemon juice
22 ounces mandarin oranges, drained
20 ounces pineapple tidbits, drained and reserve juice
8 ounces crushed pineapple, drained
1 1/2 cups Jet-Puffed Miniature Marshmallows
3/4 cup Baker’s Coconut, shredded
8 ounces cool whip
Instructions
Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in a strainer. Let cool.
In a saucepan over medium-high heat stir together pineapple juice, sugar, flour, salt, and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows, and coconut. Fold in cool whip. Refrigerate until serving. This recipe can easily be doubled.
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Quick Tip: Feel free to add maraschino cherries to the mix as a garnishment.
This sounds like so much fun 2 eat @ any out door get together…….