Categories: Salad

Ingredients

• 1 cup sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 2 eggs, beaten
• 2 (20 ounce) cans crushed pineapple, drained (reserve 1 3/4 cup juice)
• 1 tablespoon lemon juice
• 1 lb acini-de-pepe pasta, cooked
• 1 (20 ounce) can chunk pineapple, drained
• 3 (11 ounce) cans mandarin oranges, drained
• 1 cup marshmallow
• 1 (16 ounce) carton Cool Whip

Directions

1. Add the sugar, flour, salt, eggs, and 1 3/4 cup reserved pineapple juice to a saucepan; cook over medium heat and stir constantly until thickened.

2. Add in lemon juice; stir to combine.

3. Take pan off of burner and allow mixture to cool to room temperature.

4. Combine the sauce and cooked pasta in a mixing bowl; refrigerate overnight.

5. When ready to serve, add in the pineapple (crushed and chunks), oranges, marshmallows, and Cool Whip; mix gently to combine.

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