Recipe By: Jere Duncan
Submitted By: Jere Duncan
Serving Size: 25
Ingredient - Preparation Method
1 cup sugar 2 teaspoons flour 1/4 teaspoon salt 1 3/4 cups pineapple juice 2 eggs -- beaten 1 teaspoon lemon juice 1 1 lb. pkg. Acini De Pepe -- uncooked 3 11 oz cans mandarin oranges -- drained 2 20 oz cans pineapple chunks -- drained 1 9 oz crtn. whipped topping -- thawed 1 cup miniature marshmallows -- optional 1 cup coconut -- optional
Combine sugar, flour and salt. Stir in pineapple juice and eggs. Cook, stirring constantly until thickened. Add lemon juice; cool to room temperature. Prepare Acini de Pepe according to package directions; drain. Combine egg mixture and Acici de Pepe, mix well and refrigerate overnight in airtight container. Add remaining ingredients and mix thoroughly. Refrigerate in airtight container until thoroughly chilled. I vary the fruits such as peaches, pears and fruit cocktail and don't use the coconut.
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