Monday, April 12, 2010

Acini di Pepe Salad

This is one of my must have Easter dishes. It's also known as Frog Eye Salad, but that name is just not as appetizing. ;) Acini di pepe is a tiny bead like pasta. You can find it at most grocery stores in the pasta aisle.

Acini di Pepe Salad
adapted from
1 cup acini di pepe pasta
1 (20 ounce) can crushed pineapple, drained with juice reserved
1 (15 ounce) can mandarin oranges, drained with liquid reserved
1 (8 ounce) container frozen whipped topping, thawed
7 ounces miniature marshmallows
1 cup white sugar
2 eggs, beaten
1/2 tsp salt
3 TBSP flour
1 (10 ounce) jar maraschino cherries, drained (optional)

1. Cook 1 cup of acini di pepe according to package directions. Drain.
2. 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, remove from heat, add cooked pasta and mix well. Refrigerate overnight.
3. 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. Serves 8-10

1 comment:

Kristy said...

I love this salad. My hubby calls it dessert salad, but if you really call it salad, they you can have more dessert later.