Acini Di Pepe Ambrosia Salad

• 1 cup sugar
• 2 teaspoons flour
• 1/2 teaspoon salt
• 2 eggs
• 1 tablespoon lemon juice
• 1 teaspoon oil
• 1 lb acini di pepe pasta
• 3 (11 ounce) cans mandarin oranges (drained)
• 2 (20 ounce) cans pineapple chunks (drain and reserve)
• 1 (20 ounce) can pineapple tidbits (drain and reserve)
• 1 cup mini marshmallows
• 1 cup shredded coconut

1. Combine sugar flour and salt in a saucepan.
2. Gradually stir in 1 3/4 cup of pineapple juice and eggs and cook until thick.
3. Add lemon juice and stir well.
4. In a separate pan boil 3 quarts of water, 1 teaspoon of oil and the dry pasta. Cook until soft.
5. Drain and rinse with cold water. Let cool to room temperature.
6. Combine with egg mixture and refrigerate overnight in an air tight container.
7. Mix lightly and add the mandarin oranges, pineapple, marshmallows and coconut.
8. Serve immediately.

sugar, flour, salt, eggs, lemon juice, oil, pepe pasta, mandarin oranges, pineapple, pineapple tidbits, marshmallows, shredded coconut

Taken from www.food.com/recipe/acini-di-pepe-ambrosia-salad-234856 (may not work)