Yield: 12 servings
|1 tablespoon||All-purpose flour|
|1 can||(20-oz.) Pineapple chunks; undrained|
|1 can||(8-oz.) Crushed pineapple; undrained|
|1 each||Egg; beaten|
|2 teaspoons||Lemon juice|
|1⅓ cup||(8 oz.) RONZONI Acini Pepe; uncooked|
|2 cans||(11-oz. ea.) Mandarin orange segments; drained|
|3½ cup||(8 oz.) Frozen non-dairy whipped topping; thawed and divided|
|3 cups||Miniature marshmallows|
|½ cup||Flaked coconut|
In medium saucepan, stir together sugar, flour and salt. Drain pineapple, reserving juice to equal 1 cup. With whisk, gradually stir juice and egg into sugar mixture. Cook over medium heat, stirring frequently, until mixture comes to a boil. Stir in lemon juice. Cool mixture to room temperature. Meanwhile, cook pasta according to package directions; drain. Rinse with cold water to cool quickly; drain well. In large bowl, stir together pineapple juice mixture and pasta. Cover; refrigerate several hours or overnight. Add crushed pineapple and chunks, oranges, 2 cups whipped topping, marshamallows and coconut; mix gently and thoroughly. Cover; refrigerate until cold. Top with remaining whipped topping; garnish with cherries. 12 servings (about 1 cup each).
From: Ronzoni supermarket give-away.
Typed by iRis gRayson.
Submitted By IRIS GRAYSON On 08-12-95