Fruity and Frosty Acini di Pepe recipe

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Ingredients

1 cup acini di pepe pasta
2 eggs
1 (20 ounce) can crushed pineapple, drained
3 tablespoons lemon juice
2 tablespoons white sugar
1 tablespoon butter
¼ teaspoon salt
1 (11 ounce) can mandarin oranges, drained and halved
1 cup canned grapes
2 cups miniature marshmallows
2 ½ cups heavy whipping cream, whipped
¼ cup maraschino cherries, minced

Nutrition Info

333.1 calories
carbohydrate: 49 g
cholesterol: 81.2 mg
fat: 13.7 g
fiber: 1.5 g
protein: 5.3 g
saturatedFat: 8 g
servingSize: -
sodium: 105.6 mg
sugar: 26.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook according to package directions, drain and reserve.

  2. In a small saucepan, beat eggs with a wire whisk until foamy. Stir in reserved pineapple juice, lemon juice, sugar, butter and salt.

  3. Cook mixture over low heat until thickened and coats the spoon, stir constantly for 2 minutes and cool to room temperature.

  4. In a large bowl, combine pasta, pineapple, oranges, grapes and marshmallows, mix well. Fold in egg mixture and whipped cream, cover and chill.

  5. When chilled, stir mixture and garnish with cherries, serve.

Recipe Yield

10 servings

Recipe Note

This unusual Italian dessert salad uses acini di pepe-27 pasta, which are small and go well with the completed dish.

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