Acini di Pepe
Peggy notes "This is not tapioca!"
Recipe is from a good Italian friend.
1 can(s)(16oz) mandarin oranges, drained
1/2 lbacini noodles=1-1/4 cups
1/2 csalad oil
1 can(s)(16oz) chunk pineapple (save juice)
1 can(s)(16oz) crushed pineapple (save juice)
1 tsplemon juice
1 oz(13) container of cool whip
How to Make Acini di Pepe
- Cook the pasta until firm, not mushy. Drain, place in a bowl. Add oil.
- Put 1-3/4 cup pineapple juice in a saucepan. Add the sugar, flour, salt and beaten eggs. Cook until thickened.
- Add the lemon juice and cook a bit more. Add this mixture to the pasta, stir in the mandarin oranges, pineapple and cool whip.
- Cover and refrigerate for a few hours before serving. Enjoy!