This is one of my family’s favorite recipes and I’ve been making it every summer since the kids were old enough to ask for it by name. Some people make it with tapioca instead of the Acini De Pepe, but I’m not a fan of tapioca and, since my grandma made it with the pasta, so do I! This is perfect to go along with just about any summer meal. I love it with hamburgers or hot dogs. The best part of this recipe, besides the fact that it makes a TON (perfect for potlucks!) is it’s fun to watch the look on people’s faces when you ask them if they’d like some! Kids who haven’t tried it before, always ask if there are real frog eyes in it and I always tell them yes, yes there is!
- 1 cup sugar
- 2 tablespoons flour
- 1/2 teaspoon salt
- 2 eggs – beaten
- 1 tablespoon lemon juice
- 12 oz. Cool Whip
- 2 – 20 oz. cans crushed pineapple, drained. Reserve juice
- 3 – 11 oz. cans mandarin oranges, drained
- 1 lb. Acini Di Pepe
- 1 small box instant vanilla pudding
- 2 tsp. vanilla extract
- 1 small bag mini marshmallows
1. Put a strainer over a bowl and toss pineapple in to allow all the juice to be strained out. Pour 1 3/4 cup of the juice into a separate dish and set aside. Toss the mandarin oranges into the strainer with the pineapple and continue straining until ready to use, allowing all the fluid to strain out.
2. In a small sauce pan, combine sugar, flour, salt , reserved pineapple juice & beaten eggs. Cook over medium heat, about 10 minutes, until thick. Add lemon juice. Remove from heat and let cool.
3. Toss drained oranges & pineapple into a large bowl.
4. Cook pasta according to package directions. Rinse until cool and drain thoroughly.
5. Add cooled pasta to the fruit, pour sauce over & lightly stir. Add pudding, vanilla, marshmallows & Cool Whip. Stir gently & mix well.
Chill until ready to eat.