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Acini De Pepe Recipe

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This recipe for Acini De Pepe, by , is from Maggie Mae's Simple Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Aunt Donna Chewins

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup Acini De Pepe (it's a pasta) uncooked
1 20 oz can pineapple (chunks)
1 can mandarin oranges (small)
1 Container Cool Whip (12 oz.)
2 eggs
1 tsp vanilla
1 tblsp flour
1/4 cup sugar






Directions:
Directions:
Cook pasta according to directions, drain and let cool.

In a separate little bowl:
Beat 2 eggs, 1 tsp vanilla, 1 tblsp flour, 1/4 cup sugar along with the juice from the pineapple and mandarin oranges. (Set the fruit aside). Make sure everything is mixed well. Put in a small pot and cook on the stove, stirring constantly until the mixture is thickened. Remove from heat and let cool. (It takes a few minutes to thicken).

Once both the pasta and juice mixture is cooled, mix them together with the fruit. Let this set and cool in the refrigerator. Use a pretty good size bowl because this mixture will expand. Either right before serving or once everything is cooled completely, add a container of Cool Whip (12 oz). Stir gently. Then serve.

Number Of Servings:
Number Of Servings:
Quite a few
Personal Notes:
Personal Notes:
This is a great summer dessert. My family loves it and always wants to take leftovers home. Enjoy.

 

 

 

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