Joanne's Acini di Pepe Salad


"A friend gave me this recipe several years ago. I have to make this each holiday/gathering because my daughter-in-law is so crazy over it. I've been told it's the best ever ambrosia."
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overnight servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  • Prep

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  1. Cook Acini di Pepe (pasta) until done, do not overcook; set aside to cool.
  2. Drain and combine both pineapples and oranges, saving 1 cup of the juice/liquid.
  3. Combine the 1 cup of reserved juice, sugar, flour and eggs, cook over a double boiler as this burns easily. Cook sauce until thick. Set aside to cool.
  4. Combine sauce with the drained fruits and pasta, and refrigerate over night.
  5. Just before surving: add drained cherries and cool whip, mix and serve.


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