8 ounces of Acini De Pepe Pasta.
1 cup of pineapple juice.
½ cup of sugar.
1 tbsp of flour.
¼ tsp of salt.
1 beaten egg.
½ tbsp of lemon juice.
22 ounces of drained mandarin oranges.
22 ounces of drained pineapple tidbits (reserve the juice).
8 ounces of drained crushed pineapple.
1 ½ cups of miniature marshmallows.
¾ cup of shredded coconut.
8 ounces of cool whip.
First, prepare and cool the Acini De Pepe pasta according to the package instructions and rinse with cool water.
Mix together the pineapple juice, sugar, flour salt and egg in a saucepan over medium high heat, cook until thick and smooth while stirring constantly. Turn off the heat and mix in the lemon juice.
Once the pasta and sauce are cooled mix them together in a large mixing bowl and stir in the mandarin oranges, crushed pineapple, pineapple tidbits, marshmallows and coconut.
At last, mix in the cool whip and refrigerate before serving.
