Acini De Pepe (pasta) Pudding Recipe

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Acini De Pepe (Pasta) Pudding

Michelle Antonacci

By
@Huniibeekeeper

This recipe was my Grandma's. I found this recipe in her recipe box after she had passed away, I was going through her recipes to make sure I had all of her "special" recipes so I could pass them down to my children. When I came across it, I asked my mother what it was because of the name on the recipe I was basically confused..... Acini De Pepe (pasta) pudding? My mother told me how delicious it was and so I was determined to try this as I have never had pasta in a dessert before. So preparing this was on my to do list. I made it, following the instructions, and being impatient because it was an "overnight" recipe, but when I tasted this finished dish, I was so surpirsed. It was SO yummy. My kids loved it! I don't make it often but when I do, it's devoured! Hope you enjoy!


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Ingredients

3/4 c
acini de pepe (pasta)
1 can(s)
of pineapple tidbits (large)
1 can(s)
of mandrin oranges (large)
3/4 c
sugar
2 large
eggs
3 Tbsp
(heaping) flour
1 small
cool whip
1 jar(s)
maraschino cherries (halved) optional

Directions Step-By-Step

1
Drain all of your fruit and reserve the juice. Keep the fruit in a container in your fridge.
2
Cook pasta and set aside to cool.
3
Combine your fruit juice, sugar, eggs and flour, cook on medium heat until thick.
4
Poor thickened mixture over the pasta and refrigerate overnight.
5
Next day, re drain your fruit and add into the pasta. Fold in your cool whip and serve! :)

About this Recipe

Course/Dish: Fruit Desserts, Puddings