April 2, 2013
Spring is here! Does the weather already have you thinking about future BBQ’s you’ll be sharing with family and friends this year? Well you may want to try this recipe. Not only does it feed a lot of people, but it’s also easy to make and a huge hit with everyone! I made it for Easter this past weekend and everyone was going for seconds and wanting the recipe. You’ll need to make this a day ahead or if you have more time, let it all soak together an extra day after mix all ingredients, it really boosts the flavor in the pasta.
I’d also like to give a big THANK YOU to my friend Julie who gave me this recipe. She made it last October for my baby shower and I absolutely fell in love with it! I was so excited when she gave me the recipe to try. Thank you Julie!!!!
1 cup sugar
2 Tbsp flour
1/2 tsp salt
1 3/4 cups pineapple juice (from drained pineapple that you are going to use)
2 eggs beaten
1 Tbsp fresh lemon juice
16-ounce package of Acini de Pepe pasta
3- cans mandarin oranges, drained
2-20 ounce cans of pineapple chunks, drained
1-20 ounce can of crushed pineapple, drained
8 or 9 ounce container of cool whip
1 cup mini marshmallows
1 cup shredded coconut (optional)
Mix sugar, flour and salt in small or medium saucepan over medium heat. Stir in pineapple juice and eggs – stir continuously with a whisk until thickened, being sure not to scramble the eggs. Remove from heat and stir in lemon juice. Cool to room temperature.
Cook pasta for 9-12 minutes. Drain pasta and rinse well with cold water. Cool completely.
Drain mandarin oranges and add to drained pineapple and store in a airtight container and refrigerate overnight.
Mix pasta and egg mixture together. Cover in airtight container and refrigerate overnight.
Re-drain mandarin oranges and pineapple from container.
Mix pasta mixture and remaining ingredients and enjoy!