| Prep Time | 25 minutes |
| Passive Time | 25 minutes |
| Servings |
servings
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Ingredients
- 8 ounces Acini De Pepe pasta
- 20 ounces Mandarin oranges, drained
- 20 ounces can pineapple chunks, drained, reserve 1 cup of juice
- 8 ounces crushed pineapple, drained
- 8 ounces Cool Whip
- 2 cups miniature marshmallows
- 1 egg, beaten
- 1 tbsp flour
- 1/2 cup sugar
- 3/4 cup coconut, shredded
- 1/2 tbsp fresh lemon juice
- 1/4 tsp salt
Ingredients
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Instructions
- Cook Acini De Pepe pasta according to package instructions. Drain and rinse with cold water. Set aside to cool.
- In a medium saucepan over med-high heat, whisk together reserved pineapple juice, sugar, flour, egg and salt. Stir continuously until mixture is smooth and thickens (10-15 minutes). Stir in Lemon juice and remove from heat. Let cool for 5 minutes.
- In a large mixing bowl, combine pasta and thick mixture. Start to fold in the crushed pineapple, mandarin oranges, pineapple chunks, marshmallows and coconut. Add cool whip. Stir until blended. Refrigerate for at least 1 hour before serving. Recipe can easily be doubled.
- Garnish with shredded coconut and mandarin oranges (optional) before serving.