Ingredients:
1 cup pineapple juice (reserved from pineapple tidbits)
20 ounces pineapple tidbits, drained and reserve juice
22 ounces mandarin oranges, drained
8 ounces crushed pineapple, drained
1½ cups miniature marshmallows
8 ounces Acini De Pepe pasta
½ tablespoon lemon juice
¾ cup coconut, shredded
8 ounces cool whip
1 tablespoon flour
¼ teaspoon salt
1 egg beaten
½ cup sugar
preparation:
Cook the Acini De Pepe pasta according to package directions. When done, rinse under cold water in strainer. Let cool.
In a saucepan over medium high heat stir together pineapple juice, sugar, flour, salt and egg. Cook and stir constantly until mixture thickens and is smooth. Remove from heat and stir in lemon juice. Let cool.
In a large mixing bowl combine the pasta and thickened mixture. Then gently fold in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut. Fold in cool whip. Refrigerate until serving. This recipe can easily be doubled.
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