Difficulty: Medium - experience needed
Serves: approx. 20
Dietary guidance: v v n
1 pkg acini de pepi pasta
2 - 20 oz cans of crushed pineapple, drained (reserve juice)
2 - 15 oz cans mandarin oranges, drained (reserve juice)
2 - 8 oz container thawed whipped topping
1 bag mini marshmallows (optional)
2 cups white sugar
4 eggs, beaten
1 tsp salt
6 Tbs all purpose flour
1 â€“ 10 oz jar maraschino cherries, drained (optional)
Bring a large pot of lightly salted water to boil, and boil pasta 8-10 min. until a dente, drain.
In a medium saucepan, heat juices (about 3 cups), sugar, eggs, salt and flour and cook until thick, stirring constantly. Add pasta to thick pudding immediately and refrigerate overnight.
The next day, mix in whipped topping and then add pineapple, oranges, and marshmallows (to taste).
Top with cherries if desired and keep chilled until served.