INGREDIENTS
  • 12 oz acini de pepe pasta
  • 2 (20 oz each) cans pineapple tidbits, drained and juice reserved
  • 1 (20 oz) can mandarin oranges, drained
  • 1 cup granulated sugar
  • 2 tablespoons all-purpose flour
  • 3 eggs, beaten
  • 1/2 cup shredded sweetened coconut
  • 1 cup mini marshmallows
  • 8 oz cool whip, thawed
PREPARATION
  1. In a large pot of salted boiling water, prepare pasta according to package directions. Drain and set aside to cool.
  2. To a large mixing bowl, add the drained mandarin oranges and pineapple tidbits. Set aside.
  3. In a medium saucepan, combine 1 3/4 cup of the reserved pineapple juice and the granulated sugar. Whisk over medium heat until dissolved.
  4. Add beaten eggs and flour. Heat mixture to 170°F, whisking constantly. Mixture will thicken to a custard consistency after 10-20 minutes. Remove from heat and let cool completely.
  5. Once cool, add to bowl with fruit. Add marshmallows and coconut and stir to combine. Cover and chill at least 6 hours and preferably overnight.
  6. When ready to serve, stir in the cool whip. Top with additional coconut and marshmallows if desired. Enjoy!
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