Ingredients
- 1 cup acini di pepe pasta
- 1/2 cup white sugar
- 1 tbsp all-purpose flour
- 1/4 tsp salt
- 1 1/4 cups pineapple juice
- 1 large egg
- 1 large egg yolk
- 1 tsp lemon juice
- 1 tbsp butter
- 2 cans (10 oz) mandarin oranges
- 1 cans (19 oz) pineapple tidbits in pineapple juice
- 1 cans (19 oz) crushed pineapple in pineapple juice
- 1 cup miniature marshmallows
- 1/2 cup sweetened shredded coconut
- 1 containers (8 oz) frozen whipped topping
- maraschino cherries (optional)
Steps
- Boil the acini di pepe in water until tender, about 8 minutes, then drain.
- Whisk pineapple juice, sugar, flour, salt, egg, and egg yolk in a saucepan.
- Cook the mixture over medium heat for 5 minutes, stirring until thick.
- Stir in lemon juice and butter, then cool the custard for 2 minutes.
- Combine the pasta, custard, mandarin oranges, pineapple, marshmallows, and coconut in a large bowl.
- Fold in the whipped topping and chill for 5 minutes.
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