Description:

A type of ambrosia - must start night before

Source:

Vicky Bryant

Serves/Makes:enough to feed large army

Ingredients

• 16 oz (448 grm). acini de pepi pasta
• 9 oz (252 grm). Cool Whip
• 1 cup (225 ml) miniature marshmellows
• 1 cup (225 ml) frozen coconut
• 1 cup (225 ml) sugar
• 2 tbsp (30 ml) flour
• 1/2 tsp (2 ml) salt
• 1-3/4 cups (425 ml) pineapple juice (use juice from pineapple chunks below)
• 2 eggs
• 20 oz (560 grm). crushed pineapple
• 2 20 oz (560 grm). cans pineapple chunks, drained, using the juice for above
• 3 cans mandarin oranges
• 1 tbsp (15 ml) fresh lemon juice

Preparation

• FIRST DAY:
• Cook acini in 3 quarts (2850 ml) water, drain in cheese cloth rinsing with cold water to remove starch and cool.
• Combine sugar, flour, salt, pineapple juice and eggs in saucepan.
• Cook on medium heat until thick.
• Add lemon juice.
• Mix cooled acini with above cooked sauce and chill overnight.
• SECOND DAY:
• Add fruit, coconut, cool whip and marshmellows

Comments

Acini will absorb any extra liquid. Acini de pepi is a small, round pasta that is easily found with the other dried pasta in boxes. Plan to give some of this away - makes a huge amount.