This is a common dish (at least it is around here), but I really love this recipe and make this often in the summer, especially when I need to bring a dish for a party. It feeds a ton of people and the leftovers are great.
1 Box Acini de Pepe (in the pasta section of the grocery store)
1. Cook pasta according to package directions.
2. Rinse and cool.
1 Cup Sugar
2 Eggs, beaten
2 Cups Pineapple Juice
2 Tablespoons Flour
1/2 teaspoon Salt
1 Tablespoon Lemon Juice
3. While pasta is cooking, combine above ingredients, cook until thickened and let cool.
4. Pour sauce over pasta and store in fridge overnight.
2 Cups Mandarin Oranges
2 Cans (20 oz.) Pineapple Tidbits
1 Can Crushed Pineapple
2 (8 oz.) Cool Whip
2 Cups Mini Marshmallows
5. In the morning, add the remaining ingredients and stir to combine.
In this picture I just garnished it with some clementines.
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