Note: Served frequently at Montana brandings and church potlucks. I love the texture of the Acine de Pepe (means "peppercorns" in Italian). Makes a huge batch so it's good for large crowds.
1/2 cup sugar
1 T all-purpose flour
1/4 tsp salt
16 oz can crushed pineapple, drain and reserve juice
16 oz can pineapple tidbits in its own juice, drain and reserve juice
2 egg yolks, beaten
2-11 oz. cans mandarin orange segments, drained
1-1/3 cups Acine de Pepe pasta, uncooked (Can find it at most grocery stores. Not typically at Wal-Mart, however.)
3-1/2 cups (8 oz) Cool Whip, thawed and divided
1-1/2 cups miniature marshmallows
1 cup flaked coconut (optional)
marashino cherries (optional)
Cook over low heat until thick: sugar, salt, flour, pineapple juice and egg yolks. Cook Acini de Pepe according to package directions. Cool under water. Combine sauce with pasta and refrigerate overnight. Combine pineapples, marshmallows, orange slices, whipped topping, coconut and cherries, add to refrigerated mixture and serve.
