Acini di Pepe Salad

Ingredients

• 1 cup acini di pepe pasta
• 1 can crushed pineapple , 20 ounce
• 1 can mandarin oranges , 15 ounce
• 1 cup white sugar
• 2 large eggs , beaten
• 3 tablespoons all-purpose flour
• 0.5 teaspoons salt
• 1 container frozen whipped topping , 8 ounce
• 7 ounces miniature marshmallows
• 1 jar maraschino cherries , 10 ounce

Instructions

1. 1

   Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until tender yet firm to the bite, 8 to 10 minutes. Drain and set aside.

2. 2

   Combine reserved liquids from pineapple and oranges (about 1 1/2 cups), sugar, beaten eggs, flour, and salt in a medium saucepan over medium heat. Cook until thick, stirring constantly. Mix in cooked pasta. Refrigerate for 8 hours to overnight.

3. 3

   Transfer chilled pasta mixture to a large serving bowl. Stir in pineapple, oranges, whipped topping, and marshmallows. Top with cherries. Keep salad chilled in the refrigerator until serving time.