created: 2008-10-08 19:03:53
This the best salad. Great texture and a very good flavor.
1 cup sugar 2 Tbl. flour 2-1/2 tsp. salt 1-3/4 cups pineapple juice 2 eggs, beaten 1 Tbl. lemon juice 3 qts. water 1 Tbl. cooking oil 1 pkg. (16oz) Acini da Pepe (pasta) 3 cans (11 oz each) mandarin oranges, drained 3 cans (20oz) crushed pineapple, drained 1 carton (9oz) non-dairy whipped topping 1 cup miniature marshmallows (optional) 1 cup coconut (optional) Combine sugar, flour and 1/2 teas, of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Bring water with remaining two tsp of salt and oil to a boil. Add Acini da Pepe and cook at a rolling boil until Acini da Pepe is done. Drain Acini da Pepe and rinse with water. Drain again and cool to room temperature. Combine egg mix and Acini da Pepe. Mix lightly but thoroughly. Refrigerate overnite in airtight container. Add remaining ingredients. Mix lightly but thoroughly. Refrigerate until chilled in airtight container. Salad may be refrigerated for as long as a week in airtight contaienr. It also may be frozen, yet freezing can alter the texture of the salad.