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Prep Time: 5 Minutes Cook Time: 1500 Minutes |
Ready In: 1505 Minutes Servings: 1 |
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A recipe from my Aunt Patty. There are recipes like this on 'Zaar, but this is a bit different in it's preparation and ingredients. An ambrosia type salad, this is good for a winter dessert or a summer barbeque. Cooking time includes refrigeration. Ingredients:
1 lb acini di pepe pasta (look in the latin section of your grocery) |
1 3/4 cups pineapple juice |
1 cup sugar |
1/2 teaspoon salt |
2 tablespoons flour |
3 beaten eggs |
3 -4 cups chopped fruit (grapes, mandarin oranges, pears, and peaches are good) |
16 ounces cool whip |
chopped nuts (optional) |
Directions:
1. Cook pasta per box directions. Drain and rinse when done then set aside to cool.
2. Heat pineapple juice, sugar, salt, flour, and eggs over medium heat. Bring to a boil, stirring until mixture thickens. Set aside to cool.
3. When both pasta and pineapple juice mixture are cool, combine them then refrigerate in an airtight container overnight.
4. Next day: stir in fruit and nuts (if desired). Fold in Cool-Whip. Refrigerate until ready to serve. Makes enough for a big crowd!
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