By Rufio
- 1 c sugar
- 2 Tbs flour
- 1/2 tsp salt
- 2 eggs, beaten
- 1 3/4 c pineapple juice
- Combine and cook on medium heat, stirring constantly until thick. Let cool.
- 1 1/2 c Acini de Pepe pasta
- Cook in salted water until tender. Drain, rinse with water, and drain again. Let cool. Add to cooled sauce and seal in fridge overnight.
- 1 can (large) crushed pineapple
- 1 can (large) pineapple tidbits
- 2 cans mandarin oranges
- Drain all fruits very well.
- 1 tub (large) Cool Whip
- Mix fruits and Cool Whip together with chilled pasta and sauce.
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