Acini de Pepe Salad -- Quad-Cities Online Recipe Book
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Acini de Pepe Salad

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Ingredients

1 cup bow-tie macaroni (or other fun shape)
1 beaten egg yolk
1/2 cup sugar
1 tablespoon flour
1 can (8 ounces) pineapple tidbits, drained
1 can (11 ounces) mandarin oranges, drained
3/4 cup plus 2 tablespoons pineapple juice
1 tub (8 ounces) frozen whipped topping, thawed
2 cups miniature marshmallows
1 can (8 ounces) crushed pineapple, drained
Marchino cherries, drained (optional)

Instructions

Cook macaroni according to package directions. Drain and rinse with cold water. Drain and place in a large bowl. Combine next pineapple juice, whipped topping, marshmallows and pineapple in a 3-quart saucepan. Cook over medium heat, stirring constantly until thickened. Cool. Pour sauce over macaroni. Stir in remaining ingredients and then cover with plastic wrap. Chill thoroughly. May be made the day before serving. Can add drained marchino cherries on top before serving.

Carol Urda
Bettendorf




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