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Acini Di Pepe Ambrosia Salad

Acini Di Pepe Ambrosia Salad prepared dish

This chilled american dessert salad folds tender acini di pepe pasta with pineapple, mandarin oranges, coconut, marshmallows, and a light cooked pineapple custard. It is creamy, fruit-filled, and best served cold after the flavors have had time to meld.

This recipe is american style, dessert, scaled for 8 servings, with 25 min prep and 12 min cook.

Prep: 25 min · Cook: 12 min · Total: 37 min · Serves: 8

Quick cooking notes

  • Core ingredients include pineapple tidbits in juice, fresh lemon juice, large egg, frozen whipped topping.
  • Follow all 12 steps in order for the intended texture and doneness.
  • Ingredient quantities listed below are for 8 servings.

Ingredients

  • 20 oz pineapple tidbits in juice (drained with juice reserved)
  • 1 tbsp fresh lemon juice
  • 1 large large egg (beaten)
  • 2 cups frozen whipped topping (thawed)
  • 0.5 cup sour cream
  • 0.25 tsp fine salt
  • 0.33 cup granulated sugar
  • 2 cups mini marshmallows
  • 0.5 cup maraschino cherries (drained and halved)
  • 1 cup acini di pepe pasta (dry)
  • 2 tbsp all-purpose flour
  • 15 oz mandarin orange segments (drained)
  • 1 cup sweetened shredded coconut

Instructions

  1. Place a fine-mesh strainer over a 2-cup liquid measuring cup, drain the 20 oz pineapple tidbits, and reserve 1 cup of the pineapple juice; keep the drained pineapple and the 15 oz drained mandarin orange segments in separate bowls so the fruit stays intact.
  2. Bring 2 quarts of water to a rolling boil in a 3-quart saucepan over high heat, add the 1 cup dry acini di pepe pasta, and stir with a spoon for 30 seconds to prevent clumping.
  3. Cook the pasta over medium-high heat according to the package directions, usually 8-9 minutes, until the grains are tender but still distinct and not mushy.
  4. Drain the pasta in a fine-mesh strainer, rinse under cold running water for 30 seconds to stop the cooking, shake off excess water, and spread the pasta on a rimmed baking sheet for 5 minutes until cool and no longer steaming.
  5. Whisk the 0.33 cup granulated sugar, 2 tbsp all-purpose flour, 0.25 tsp fine salt, reserved 1 cup pineapple juice, 1 beaten large egg, and 1 tbsp fresh lemon juice in a clean 2-quart saucepan until the mixture is smooth with no dry flour visible.
  6. Set the saucepan over medium heat and cook the custard, whisking constantly, for 4-6 minutes until it thickens enough to coat the back of a spoon and reaches 160°F (71°C) on an instant-read thermometer for egg safety.
  7. Scrape the hot custard into a large heatproof mixing bowl, whisk for 1 minute to release steam, then let it stand at room temperature for 10 minutes until warm but not hot to the touch.
  8. Fold the cooled acini di pepe into the warm custard with a flexible spatula for about 1 minute until every grain is evenly coated and no dry pasta remains.
  9. Add the drained pineapple tidbits, drained mandarin orange segments, 2 cups mini marshmallows, 1 cup sweetened shredded coconut, and 0.5 cup drained and halved maraschino cherries to the bowl, then fold gently for 1-2 minutes until the fruit is evenly distributed without breaking up the oranges.
  10. Add the 2 cups thawed frozen whipped topping and 0.5 cup sour cream, then fold with the spatula for 1 minute until the salad is creamy, pale, and evenly combined.
  11. Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or until the salad is thoroughly chilled and the marshmallows have softened slightly.
  12. Before serving, stir the salad gently with a large spoon for 30 seconds, transfer it to a chilled serving bowl, and serve cold while the fruit is bright and the texture is creamy.

Nutrition (per serving)

  • Calories: 345
  • Protein: 5 g
  • Fat: 10 g
  • Carbohydrates: 61 g
  • Fiber: 3 g
  • Sugar: 40 g
  • Sodium: 165 mg

Nutrition values are estimates based on stored ingredient totals and serving size.

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