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- Salad using tiny pasta called Acine di' Pepe
- 1/2 cup (125 ml) sugar
- 1 tbsp (15 ml) all purpose flour
- 1/4 tsp (1 ml) salt
- 1 8 oz (224 grm). can crushed pineapple, undrained
- 1 20 oz (560 grm). can pineapple chunks in its own juice, undrained
- 2 11 oz (308 grm). cans mandarin orange segments, drained
- 1 egg, beaten
- 2 tsp (10 ml) lemon juice
- 1-1/3 cups (325 ml) (8 oz (224 grm).) Acine di Pepe Pasta, uncooked
- 3 1/2 cups(8 oz (224 grm).) frozen non-dairy whipped topping, thawed and divided
- 3 cups (700 ml) minature marshmallows
- 1/2 cup (125 ml) flaked coconut
- Maraschino cherries (optional)
- In medium saucepan, stir together sugar, flour and salt.
- Drain pineapple, reserving juice to equal 1 cup (225 ml).
- With whisk gradually stir in juice and egg into sugar mixture.
- Cook over medium heat, stirring frequently, until mixture comes to a boil.
- Stir in lemon juice.
- Cool mixture to room temperature.
- Meanwhile, cook pasta according to package directions; drain.
- Rinse with cold water to cool quickly; drain well.
- In large bowl, stir together pineapple juice mixture and pasta; cover and refrigerate several hours or overnight.
- Add crushed pineapple and chunks, oranges, 2 cups (475 ml) marshmallows and coconut; mix gently and thoroughly.
- Cover; refrigerate until cold.
- Top with remaining whipped topping; garnish with cherries, if desired.
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