Yup! Those are the supplies ;)
JUST A HEADS UP!! This recipe makes an excessive amount of salad ;) Rough estimate of 1 cup serving: 24!
I'm using pastina because acini de pepe pasta has been hard to find...and they're little stars 😃
Cook pasta according to the directions on the box.
While pasta is cooking; strain pineapple and oranges. Saving the juices to put used in the sauce!
Total juices 1 1/2 cups to 2 cups
Put fruit in a container and place in the fridge. These will be added tomorrow.
Once pasta is done; strain and put in large bowl. You will need a bowl large enough that the pasta only takes up about half the bowl.
Time to make the sauce!
Put reserved liquids, sugar, eggs, salt & flour into a saucepan.
Whisk it all together before turning the heat on. Otherwise the flour tends to make little balls that are a pain to break up
Using medium heat
Now the tedious part....stir CONSTANTLY until the mixture thickens. Since the sauce is sugar you need to keep stirring it or it will just burn to the bottom.
Stir until its thick. If you can see whisk marks in the sauce it's done. Almost an applesauce consistency.
Add sauce to the pasta.
Mix well. Looks like tapioca.
This is what it will look like all stirred up. The pasta has soaked up all the yummy sauce 😃
I like to mix the rest of the items together in the morning. That way by the afternoon the marshmallows are soggy. But once you mix it up it's ready to serve!
Mix in fruit
Mix in marshmallows
Mix in Cool Whip
This is why you need a VERY large bowl 😉
Add cherries to the top
Yum!! It's ready to serve!
- 1.0c Acini de pepe or pastina pasta
- 20.0oz Can crushed pineapple
- 15.0oz Can Mandarin oranges
- 8.0oz Cool whip (whipped topping) (thawed)
- 7.0oz Miniature marshmallows
- 1.0c White sugar
- 2.0 Eggs (beaten)
- 0.0tsp Salt
- 3.0Tbsp All-purpose flour
- 10.0oz Maraschino cherries (drained)
- 1.0 VERY large bowl
Great Smoky Mountains