This is a very simple and delicious recipe that I got from my mother in law. Try it, you'll like it!
A few notes before making it:
1. I use the juice from the cans of pineapple that I add to the salad later. You will not get 2.5 cups of pineapple juice from the cans so you can either open up an extra can of pineapple, or just add some of the juice from the mandarin oranges. I usually end up with 2 or close to 2 cups of pineapple juice, and then complete the 2.5 cups by adding the juice from the mandarin oranges.
2. The marshmallows, coconut, and whipped cream are really to your liking. I definitely added more than a cup of miniature marshmallows and technically you can use the whole tub of cool whip if you want.
3. I usually skip the can of crushed pineapple, but it's really up to you if you want it with extra pineapple.
4. I've made the salad on the same day so rather than leaving the pasta and dressing to set overnight, I usually just start the pasta and dressing in the morning, leave it in the fridge for several hours and then finish it off in the late afternoon. Either way works.
Good luck, and let me know if you have any questions.
1 cup sugar
2 tbsp flour
2 eggs, whisked
1 tbsp lemon juice (about 1/2 a lemon)
2.5 cups pineapple juice (use the juice from the cans below)
Bring the above ingredients to a boil and stir constantly until thick. Remember to add the whisked eggs at the beginning so you don't end up with strands of cooked egg if you add them when the juice has already gotten hot. Set your dressing aside when done.
1 box Acini de Pepe pasta
1 cup (or more) miniature marshmallows
3 cans mandarin oranges, drained
16 oz tub cool whip
2 cans pineapple tidbits, drained
1 can crushed pineapple (optional)
1 cup coconut (shredded)
Follow directions on box for cooking the acini de pepe pasta. When ready, drain, rinse, and then pour pasta in a large bowl. Fold in dressing, cover, and let set overnight. The pasta will absorb all the dressing. Add the drained fruit, about 3/4 of the cool whip, marshmallows, and coconut. Enjoy!