Wednesday, December 2, 2009


We had this for Thanksgiving and I really liked it. Maybe all the recipes are the same and I just never gave it a chance before...

2 cups sugar
4 Tbsp flour
1 tsp salt
3 1/2 cups pineapple juice (juice drained from pineapple cans)
4 eggs beaten
2 Tbls lemon juice
3 quarts water
2 tsp salt
1 Tbsp cooking oil
1 pkg (16 oz) Acini de Pepe
2 cans mandarin oranges, drained
2 cans pineapple chunks, drained
1 can crushed pineapple, drained
2 cups mini marshmallows
1 cup coconut (optional)

Combine sugar, flour and 1 tsp salt. Gradually stir in pineapple juice and eggs.
Cook over moderate heat, stirring continually until thickened.
Add lemon juice; cool mixture to room temperature.

Brings water, 2 tsp salt and oil to boil. Add Acini de Pepe. Cook at a rolling boil until done (5-8 min) Drain, rinse, drain again and cool to room temperature.

Combine egg mixture and Acini de Pepe; mix lightly. Refrigerate overnight in an air tight container.

In the morning add remaining ingredients, mix lightly but thoroughly. Refrigerate until chilled in air tight container. May refrigerate up to a week.

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