Acini Di Pepe Salad

Ingredients

• Servings: 8
• 1 cup acini di pepe pasta
• 1 (20 ounce) can crushed pineapple, drained with juice reserved
• 1 (15 ounce) can mandarin oranges, drained with liquid reserved
• 1 (8 ounce) container frozen whipped topping, thawed
• 7 ounces miniature marshmallows
• 1 cup sugar
• 2 eggs, beaten
• 1/2 teaspoon salt
• 3 tablespoons all-purpose flour
• 1 (10 ounce) jar maraschino cherries, drained (optional)

Recipe

• bring a large pot of lightly salted water to a boil. add pasta and cook for 8 to 10 minutes or until al dente. drain.
• in medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. cook until thick, stirring constantly. when mixture becomes thick, add cooked pasta and refrigerate overnight.
• the next day, add pineapple and oranges, whipped topping and marshmallows to taste. mix together and top with cherries if desired. keep chilled until served.