Yield: 10 servings
|¾ teaspoon||Lemon juice|
|1 cup||Pineapple juice|
|1 cup||Acini di pepe; uncooked|
|1 cup||Pineapple tidbits; drained|
|12 ounces||Cool Whip|
|½ cup||Marshmallows, miniature|
|½ cup||Nuts; chopped (optional)|
Stir the sugar, flour, salt, egg, butter lemon juice and pineapple juice in a saucepan until it comes to a boil. Cool. (It will thicken as it cools.) Boil acini di pepe in water about 10 minutes. Drain, rinse in cold water. Dry. When all liquid is removed, add cooled mixture. Refrigerate overnight. Add Cool Whip, drained pineapple, marshmallows and nuts, if desired.
per serving: 336Cal, 12gFat, 52gCarb, 382mgNa, 22mgChol approximate cost: $3⅘ submitted by Sara Rose Jolley (age 4) Comments by Deseret News: Our recipe tester, Ridgecrest Elementary first grader Jackie Burt thought this was yummy. Since preparation is "pretty easy," she would try this recipe again.
from: Deseret News, 3/7/95
Submitted By JEANNE GEAKE On 03-27-95