Description
A delightful, retro dessert with a unique combination of flavors and textures, perfect for potlucks and picnics.
Ingredients
Scale
- 1 cup acini di pepe pasta
- 2 cups water
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (15 oz) mandarin oranges, drained
- 1 cup mini marshmallows
- 1 cup sweetened shredded coconut
- 1 cup whipped topping
- 1/2 cup sugar
- 3 tablespoons cornstarch
- 1/4 cup fruit juice (from pineapple or mandarin oranges)
- 1 teaspoon vanilla extract
Instructions
- Cook the acini di pepe pasta in boiling water until al dente, approximately 8 minutes. Drain and rinse under cold water.
- In a medium saucepan, mix the sugar and cornstarch. Gradually add the fruit juice while stirring constantly. Heat until thickened, then cool.
- In a large bowl, combine the cooked pasta, crushed pineapple, mandarin oranges, mini marshmallows, and shredded coconut. Pour the cooled dressing over the mixture.
- Gently fold in the whipped topping. Cover and refrigerate for at least 2 hours before serving.
Notes
Ensure the pasta is adequately rinsed and cooled to prevent mushiness. Can substitute whipped topping with homemade whipped cream.
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 27g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg