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Ingredients Jump to Instructions ↓

  1. - 1/2 (8 oz.) box Acine di Pepe

  2. 20 oz. can crushed pineapple

  3. 2 cans mandarin oranges

  4. 3/4 c. sugar

  5. 2 eggs

  6. 1 tsp. salt

  7. 2 tbsp. flour

  8. 1 tbsp. cornstarch

  9. 1 tsp. lemon juice

  10. Juice from drained fruit

  11. 1 (8 oz.) container Cool Whip

  12. 1 lg. jar maraschino cherries

Instructions Jump to Ingredients ↑

  1. Cook acine di pepe and rinse well. Drain well pineapple and mandarin oranges into medium saucepan. Save fruit in refrigerator. Add to fruit juices in saucepan the sugar, eggs, salt, flour, cornstarch and lemon juice. Bring to a boil to make thickened sauce and pour over cooked pasta in a 9″x13″ pan or dish and refrigerate overnight.

  2. Next morning, add drained fruit, Cool Whip and maraschino cherries to pasta and sauce and mix well.

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