Acini Salad

Ingredients:

16 oz acini de pepi pasta
9 oz Cool Whip
1 cup miniature marshmallows
1 cup coconut
1 cup sugar
2 tbsp flour
1/2 tsp salt
1-3/4 cups pineapple juice (use juice from pineapple chunks below)
2 eggs
20 oz Crushed pineapple
2 20 oz Cans pineapple chunks, drained, using the juice for above
3 cans mandarin oranges
1 tbsp fresh lemon juice

Directions:

Cook acini in 3 quarts (2850 ml) water, drain in cheesecloth 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 marshmallows

Submitted By: Tamara Hamblin