Submitted by: Emma Catlett of Minerva, OH, Carroll County Dairy Princess, Runner Up
Yield: 75 servings
Ingredients:
- 3 11 oz. cans mandarin oranges, drained
- 1 20 oz. can crushed pineapple, drained
- 2 20 oz. cans chunk pineapple, reserve liquid
- 1 box of Acini de Pepe pasta
- 8 oz. Cool Whip
- 1 cup coconut, optional
- 1 cup sugar
- 1/2 tsp. salt
- 2 Tbsp. flour
- 1 3/4 cup reserved pineapple juice
Sauce:
Directions:
- Cook pasta for 20 minutes in 3 quarts of water with 2 teaspoons of salt and 1 tablespoon of oil.
- In a separate medium saucepan, cook sauce ingredients until thickened and let cool. Pour over fruit and cooked Acini de Pepe mixture. Mix well and refrigerate overnight.
- Next day, mix in an 8 oz. container of Cool Whip and optional 1 cup coconut.
