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Fruity and Frosty Acini di Pepe

By: Holly

"This unusual Italian dessert salad uses acini di pepe-27 pasta, which are small and go well with the completed dish."

Rate/Review | Read Reviews (5)

Servings (Help)

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Original Recipe Yield 10 servings

Ingredients

1 cup acini di pepe pasta
2 eggs
1 (20 ounce) can crushed pineapple, drained
3 tablespoons lemon juice
2 tablespoons white sugar
1 tablespoon butter
1/4 teaspoon salt
1 (11 ounce) can mandarin oranges, drained and halved
1 cup canned grapes
2 cups miniature marshmallows
2 1/2 cups heavy whipping cream, whipped
1/4 cup maraschino cherries, minced

Directions

Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions; drain and reserve.
In a small saucepan, beat eggs with a wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar, butter and salt.
Cook mixture over low heat until thickened and coats the spoon; stir constantly for 2 minutes and cool to room temperature.
In a large bowl, combine pasta, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture and whipped cream; cover and chill.
When chilled, stir mixture and garnish with cherries; serve.