Acini di pepe salad

Acini di pepe salad



  • sugar - 1 c
  • pkg - 1 oz
  • flour - 2 Tbsp
  • dash of salt - 1 item
  • small carton Cool Whip - 1 item
  • egg yolks, beaten - 3 item
  • pineapple and mandarin orange juice
  • cans mandarin oranges, drained reserve juice - 2 item
  • cans unsweetened pineapple tidbits, drained can use unsweetened crushed pineapple, reserve juice - 2 item

How to make acini di pepe salad:

Cook acini like macaroni, drain, but not too dry as it will absorb additional moisture as it cools. Rinse and cool. Cook sugar, flour, juices, salt and egg yolks until thick, then cool. Mix acini and cooked mixture together; refrigerate 12 hours.

Add Cool Whip, pineapple and mandarin oranges. Serves 30 to 35 people.

*Note: Acini is a tiny, tiny pasta, which when cooked is about the size of a small grain of rice. It may be found in the macaroni-spaghetti section of the supermarket.

Recipe categories: Salads, Pasta, rice and grains, Italian.

Acini di pepe salad
Average rating: 4 of 5, total votes: 8
Cook. Time: PT26M
Total Time: PT26M

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Related ingredients:
sugar, pkg, coconut, vegetable oil, can cherry pie filling
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