Acini DI Pepe Salad

Jane Whittaker

By
@janenov46

I have been making this for years, and we usually took it camping because it is a 2 step process, and was easy to throw together the next day.
The recipe originally came from muy sisters employee cook book St Law Psychiatric Center Centenial Cookbook. The cook was JoAnn Whitford.
It's a really sweet salad, almost a dessert.


Featured Pinch Tips Video

Comments:

Serves:

10 or more

Prep:

10 Min

Cook:

10 Min

Method:

Refrigerate/Freeze

Ingredients

1 c
acini di pepe. uncooked
16 oz
can chunk pineapple, drained reserve juice
16 oz
can mandarin oranges, drained reserve juice
2 large
eggs
3 Tbsp
all purpose flour
3/4 c
sugar
dash
salt
8 oz
carton cool whip
strawberries, marshmallows, coconut, blueberries etc:

Directions Step-By-Step

1
Cook Acini per package directions, rinse, and drain well.
2
Mix together in a saucepan the eggs, flour, sugar, salt, and juices from oranges and pineapple.
3
Cook and stir until thick, pour custard over cooked Acini. Cover and chill overnight.
4
Next day stir in Cool Whip, fruit, and serve. Add optional fruit you are using at this time also.

About this Recipe

Course/Dish: Pasta Sides, Fruit Salads
Main Ingredient: Pasta
Regional Style: American
Collection: Campfire Cooking
Other Tag: Quick & Easy