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1 cup sugar
2 tablespoons flour
2-1/2 teaspoons salt, divided
1-3/4 cups pineapple juice
2 beaten eggs
1 teaspoon lemon juice
3 quarts water
1 tablespoon oil
1 16-ounce pkg. ocini de pepe macaroni
3 cans mandarin oranges, drained (save juice)
2 cans (20-oz.each) crushed pineapple, drained (save juice)
1 can (20-oz.) pineapple tidbits, drained (save juice)
1 large container non-dairy whipped topping
1 small container non-dairy whipped topping
1 cup miniature marshmallows
Combine sugar, flour, and 1/2 teaspoon salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thick. Add lemon juice. Cool to room temperature.
Have water boiling, add remaining salt and oil. Add macaroni and cook at medium boil til done, about15 minutes. Drain; rinse with cold water and drain again. Cool to room temperature.
Combine egg mixture and macaroni. Mix lightly; refrigerate overnight in air-tight container. Add remaining ingredients; mix lightly; refrigerate til ready to serve. |
