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Acini De Pepe Dessert

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  • Acini De Pepe Dessert

    Acini De Pepe Dessert

    1/2 pound acini de pepe pasta
    1 (20oz) can crushed pineapple, drained and juice saved
    1 (20oz) can mandarin oranges, drained
    1 (10oz) jar maraschino cherries, drained
    3/4 cup sugar
    2 TBS cornstarch
    1/4 tsp salt
    2 eggs, well beaten
    1/2 cup reserved pineapple juice
    1/2 cup orange juice (not from the mandarin oranges)
    1/2 cup cherry juice (not from the maraschino cherries unless you cannot find cherry juice)
    1 (8oz) carton Cool Whip
    Add nuts if you like

    Cook pasta in salted water. Rinse well under cold water and drain well. Mix juices in a saucepan. Add salt, sugar and cornstarch. Cook until well heated but do not boil. Add the 2 well-beaten eggs and cook until thickened. Pour over pasta. Add fruit and refrigerate overnight. Next day, fold in Cool Whip.

    **NOTE: I cut the cherries and oranges into bite-sized pieces.

  • #2
    THANKS for posting this Fatkat ...it looks like such a awesome dessert to me and I cant wait to try it, just need more than me and hubby to eat it all!!!

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    • #3
      Definately serve this with a crowd

      Comment


      • #4
        sameoldkris
        Posted January 28, 2004 03:07 PM


        1 box acini de pepe
        green onions, chopped
        8 oz. shredded cheddar cheese
        1 small can chopped water chestnuts
        l-l/2 lb. cooked bacon (crisp)
        1 head of broccoli, chopped very small pieces

        Dressing:
        l cup Miracle Whip
        2 Tbs.brown sugar
        2 Tbsp. sugar

        Boil pasta 2 minutes. Let set. Add chopped green onions, cheese, crumbled bacon bits & broccoli. Mix Miracle whip, brown sugar & white sugar. Add to pasta & veggies. let set & refrigerate for a day before serving.

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        • #5
          vera
          Posted January 29, 2004 09:36 AM


          I have only seen Acini di Pepe come in 1 pound packages in the pasta aisle. And using the whole box in one recipe has got to make a ton of food. The following recipe uses only 1 cup and you have a lot of fruit salad when you add the other ingredients but it is worthwhile because it's delicious. YOU NEED TO START THIS THE DAY BEFORE SERVING. Here goes:

          Acini di Pepe Fruit Salad

          1 cup acini di pepe pasta
          1 20 oz. can crushed pineapple, juice reserved
          1 15 oz can mandarin oranges, drained and liquid reserved
          1 8 oz container frozen shipped topping, thawed
          7 oz. miniature marshmallows
          1 cup white sugar
          2 eggs, beaten
          1/2 teas salt
          3 tablesppons all purpose flour
          1 10 oz jar maraschino cherries, drained

          Directions: Bring a pot of lightly salted water to a boil. Add the pasta and cook for 8-10 minutes or until al dente. Drain.

          In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups liquid. If not enough liquid add water to it to make 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight. Right now it doesn't look too appetizing.

          The next day, add pineapple, oranges, whipped topping and marshmallows. Mix together and top with cherries if desired. Can substitute or add chopped nuts for some people who don't like the cherries. Chill until served. Delicious.
          Enjoy.

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