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Instructions:
Cook the Pasta:
Cook acini de pepe pasta according to package instructions until al dente. Drain and rinse with cold water. Set aside.
Prepare the Dressing:
In a saucepan, combine reserved pineapple juice, granulated sugar, flour, and beaten eggs. Cook over medium heat, stirring constantly, until thickened to a custard-like consistency. Remove from heat and cool completely.
Combine Ingredients:
In a large mixing bowl, combine cooked pasta, drained pineapple tidbits, mandarin oranges, shredded coconut, and mini marshmallows.
Add Dressing and Cool Whip:
Pour cooled custard over the pasta and fruit mixture. Gently fold until evenly coated.
Add thawed cool whip and gently fold until well combined.
Chill and Serve:
Cover and refrigerate for at least 2 hours or until chilled. Stir gently before serving and garnish with extra marshmallows or coconut if desired.
Cook Notes and Variations:
Add Some Crunch: Incorporate chopped nuts like pecans or almonds.
Boost the Fruit: Add fruits like sliced grapes, diced apples, or berries.
Switch Up the Dressing: Use instant vanilla pudding mix with pineapple juice for a quicker version.
Make it Tropical: Include diced mango or kiwi for a unique twist.
FAQs:
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