Holiday Ambrosia Salad recipe

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Ingredients

8 ounces uncooked orzo pasta
¾ cup white sugar
2 large eggs eggs, beaten
2 tablespoons all-purpose flour
½ teaspoon salt
2 (8 ounce) cans pineapple chunks, drained with juice reserved
1 (11 ounce) can mandarin orange segments, drained
1 cup shredded coconut
4 cups frozen whipped topping, thawed

Nutrition Info

205.2 calories
carbohydrate: 33.7 g
cholesterol: 23.3 mg
fat: 6.9 g
fiber: 1.3 g
protein: 3.4 g
saturatedFat: 5.6 g
servingSize: -
sodium: 101.2 mg
sugar: 21.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.

  2. Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.

  3. Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.

Recipe Yield

16 Servings

Recipe Note

My Mom would make this every Thanksgiving and Christmas, and it has been a family favorite for three generations. The dressing is gently cooked, and the salad so light you can serve it anytime.

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