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- A type of ambrosia - must start night before
- Vicky Bryant
Serves/Makes:enough to feed large army
- 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
- 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
- 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.
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