acini di pepe salad

(6 ratings)
Recipe by
Jane Whittaker
Massena (now in FL), NY

I have been making this for years, and we usually took it camping because it is a 2 step process, and was easy to throw together the next day. The recipe originally came from muy sisters employee cook book St Law Psychiatric Center Centenial Cookbook. The cook was JoAnn Whitford. It's a really sweet salad, almost a dessert.

(6 ratings)
yield 10 or more
prep time 10 Min
cook time 10 Min
method Refrigerate/Freeze

Ingredients For acini di pepe salad

  • 1 c
    acini di pepe. uncooked
  • 16 oz
    can chunk pineapple, drained reserve juice
  • 16 oz
    can mandarin oranges, drained reserve juice
  • 2 lg
    eggs
  • 3 Tbsp
    all purpose flour
  • 3/4 c
    sugar
  • dash
    salt
  • 8 oz
    carton cool whip
  • strawberries, marshmallows, coconut, blueberries etc:

How To Make acini di pepe salad

  • 1
    Cook Acini per package directions, rinse, and drain well.
  • 2
    Mix together in a saucepan the eggs, flour, sugar, salt, and juices from oranges and pineapple.
  • 3
    Cook and stir until thick, pour custard over cooked Acini. Cover and chill overnight.
  • 4
    Next day stir in Cool Whip, fruit, and serve. Add optional fruit you are using at this time also.
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