4th of July Recipes: Acini di Pepe Salad | Submitted By: Cory Tabone

1 cup acini di pepe pasta1 (20 ounce) can crushed pineapple, drained with juice reserved1 (15 ounce) can mandarin oranges, drained with liquid reserved1 (8 ounce) container frozen whipped topping, thawed7 ounces miniature marshmallows1 cup white sugar2 eggs, beaten1/2 teaspoon salt3 tablespoons all-purpose flour1 (10 ounce) jar maraschino cherries, drained (optional)Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain. In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight. The next day, add pineapple and oranges, whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served. Amount Per Serving  Calories: 481 | Total Fat: 8.9g | Cholesterol: 53mg Powered by ESHA Nutrient Database

Servings Per Recipe: 8

Amount Per Serving

Calories: 481

Total Fat: 8.9gCholesterol: 53mgSodium: 190mgTotal Carbs: 95.9g    Dietary Fiber: 2.6gProtein: 6.8g VIEW DETAILED NUTRITION
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