1 package (1 pound) Acini de Pepe, uncooked
2 to 3 cans of Fruit Cocktail
2 cans of Pineapple chunks
1 cans of crushed Pineapple
1 cup mini marshmallows (optional)
1 medium container of Cool Whip
1 3/4 cups pineapple juice
1 cup sugar
2 TBSP flour
1/2 tsp salt
3 egg whites, whipped
1 TBSP lemon juice
Beat eggs until stiff. Combine sugar, flour, and salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Let mixture cool to room temperature.
Bring water and oil to a boil, add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse and cool to room temperature.
Combine Acini de Pepe and egg mixture and stir well. Let sit over night so the acini de pepe absorbs the mixture.
In the morning, add the canned fruit (drained), Acini de Pepe, and Cool Whip. Stir well.
Enjoy!
Lonna's recipe
2 to 3 cans of Fruit Cocktail
2 cans of Pineapple chunks
1 cans of crushed Pineapple
1 cup mini marshmallows (optional)
1 medium container of Cool Whip
1 3/4 cups pineapple juice
1 cup sugar
2 TBSP flour
1/2 tsp salt
3 egg whites, whipped
1 TBSP lemon juice
Beat eggs until stiff. Combine sugar, flour, and salt. Gradually stir in pineapple juice and eggs. Cook over medium heat, stirring until thickened. Add lemon juice. Let mixture cool to room temperature.
Bring water and oil to a boil, add Acini de Pepe. Cook at a rolling boil until Acini de Pepe is done. Drain and rinse and cool to room temperature.
Combine Acini de Pepe and egg mixture and stir well. Let sit over night so the acini de pepe absorbs the mixture.
In the morning, add the canned fruit (drained), Acini de Pepe, and Cool Whip. Stir well.
Enjoy!
Lonna's recipe
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