Ambrosia With Acini Di Pepe

• 1 cup acini di pepe pasta
• 1 (20 ounce) can crushed pineapple
• 1 (8 ounce) container sour cream
• 2 (11 ounce) cans mandarin oranges (or 1 large can)
• 1 (10 1/2 ounce) bag miniature marshmallows
• 2 (8 ounce) containers whipped topping (thawed not frozen)
• 8 drops red food coloring

1. For the absolute BEST Summer Ambrosia Salad Please follow directions exactly.
2. Boil the 1 cup of Acini De Pepe according to pasta box instructions.
3. While the pasta is cooking, Add drained crushed pineapple, drained mandarin oranges, sour cream, 1 tub of whipped topping and 8 drops of red food coloring to a large container (I use a large plastic tub with lid).
4. On the top of all the other ingredients add 3/4 of the bag of mini-marshmallows (DO NOT STIR YET).
5. When pasta is done cooking drain completely (DO NOT COOL).
6. Pour drained pasta on top of the mini-marshmallows in your container.
7. Allow to sit or about 1 minute.
8. This allows the marshmallows to melt a bit.
9. Stir until mixed well (it will be very soupy).
10. Cover and refrigerate overnight.
11. The next morning (the ingredients will be firm) add the second tub of whipped topping and the rest of the mini-marshmallows.
12. Stir well.
13. Keep refrigerated until serving.
14. Your guests will RAVE over this dish.
15. I bring it to every summer party and people always look forward to having it!
16. ENJOY!

acini, pineapple, sour cream, mandarin oranges, marshmallows, containers whipped topping, coloring

Taken from www.food.com/recipe/ambrosia-with-acini-di-pepe-35824 (may not work)