Source:

sharon

Serves/Makes:20 servings

Ingredients

• 1 20 oz (560 grm). can crushed pineapple
• 1 20 oz (560 grm). can chunk pineapple
• 1 cup (225 ml) sugar
• 2 tbsp (30 ml) flour
• 2 eggs, beaten
• 1-1/4 cups (300 ml) Ancini de Pepe pasta
• 2 11 oz (308 grm). cans mandarin oranges, drained
• 5 oz (140 grm). miniature marshmallows
• 8 oz (224 grm). whipped topping

Preparation

• Drain pineapple, reserve 1-3/4 cups (425 ml) juice.
• Combine the juice with sugar, flour, and eggs.
• Cook over medium heat until thick; cool.
• Cook pasta 8 - 10 minutes.
• Rinse pasta in cold water.
• Combine with cooled dressing.
• Refrigerate 12 hours in an air-tight container.
• Add fruit and marshmallows.
• Mix together and refrigerate 8 hours before serving.
• Gently fold in whipped topping.

Comments

May be stored for 1 week in an air-tight container