Acini De Pepe (pasta) Pudding Recipe

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Acini De Pepe (Pasta) Pudding

Michelle Antonacci


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!

★★★★★ 2 votes


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


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