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Acini di Pepe Salad Recipe

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This recipe for Acini di Pepe Salad is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lb pkg Acini di Pepe
1 c sugar
2 tbsp flour
½ tsp salt
1¾ pineapple juice
2 eggs, beaten
1 tbsp lemon juice

2 - 20 oz cans pineapple tidbits
1 - 20 oz can crushed pineapple
3 - 11 oz cans mandarin oranges

Drain all fruit. Reserve pineapple juice.

1 c miniature marshmallows
12 oz Cool Whip

Directions:
Directions:
Bring 3 qts water, 1 tbsp oil, and 2 tbsp salt to boil. Add Acini di Pepe. Cook at rolling boil, according to pkg directions, until done. Drain, rinse, and cool.

Mix sugar, flour, and ½ tsp salt in heavy saucepan. Stir in 1¾ c pineapple juice and 2 beaten eggs. Cook over medium heat, stirring until thick. Add 1 tbsp lemon juice and cool to room temperature.

Combine custard and acini. Add fruit and marshmallows. Fold in Cool Whip.

Number Of Servings:
Number Of Servings:
20
Personal Notes:
Personal Notes:
This is a delicious dish for a potluck! Some people call it Frog Eye Salad. It makes a large amount but will keep several days in the refrigerator. It can also be frozen. You will probably spend some time explaining exactly what it is made out of, but once convinced, they are never sorry they tried it.

 

 

 

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