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Acini Salad Recipe

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This recipe for Acini Salad, by , is from The Hart Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joanne Hart
Added: Sunday, September 17, 2006


1 lb. box Acini pasta

1 cup sugar
2 Tbsp. flour
1 3/4 cup pineapple juice
2 eggs
1/2 tsp. salt
1 tsp. lemon juice

1 20 oz. can crushed pineapple
1 20 oz. can tidbit pineapple
4 11 oz. cans mandarin oranges
4 cups miniature marshmallows
1 cup flake coconut
1 9 oz. cool whip

Drain the pineapple and save the juice for the pudding. Drain the oranges too. The fruit needs to be very dry. Boil acini about 11 min. drain and let cool. Add all pudding ingredients (except lemon juice) to sauce pan and bring to a boil over medium heat. It will thicken like pudding. Remove from heat and add lemon juice. Let cool completely. ( I put it in the freezer to speed up cooling) When pudding is cool, mix with coolwhip. Then add acini, marshmallows, coconut and the fruit. Let it set in fridge over night.

Number Of Servings:
Number Of Servings:
about 20




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