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Acini Di Pepe Ambrosia Salad

Acini Di Pepe Ambrosia Salad

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.

Ingredients

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

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.

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