Submitted by Barbara Groskopf, Prairie Grove, Ark.


1 C sugar

2 Tbsp flour

2 1/2 tsp salt

1 3/4 C pineapple juice

2 eggs, beaten

1 Tbsp lemon juice

3 quarts water

1 Tbsp cooking oil

1 package Acini de Pepe pasta

3 cans mandarin oranges, drained

2 cans pineapple chunk, drained

1 can crushed pineapple, drained

1 carton non-dairy whipped topping

1 C mini marshmallows (optional)

1 C coconut (optional)


Combine sugar, flour and 1/2 tsp salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water, remaining salt and oil to a boil. Add pasta and cook until a rolling boil until pasta is done. Drain pasta and rinse with water, drain. Refrigerate overnight in airtight container. Add remaining ingredients, mix lightly but thoroughly. Refrigerate until chilled in an airtight container.


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