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Fruit: Italian Fruit Salad




Source of Recipe


Erica G.


List of Ingredients




1/2 box anci di pepi (cooked to directions) also known as soupettes/wedding soup pasta/little balls/pastini
1 can chuck pineapple - SAVE JUICE
2 cans mandarin oranges - SAVE JUICE FROM 1 CAN
1/2 jar maraschino cherries (1/2'ved)
12 oz cool whip
3/4 C Sugar (although I've used a little less)
2 eggs beaten
2 Tablespoons flour
2 teaspoon salt (I've used less here too)
1 Tablespoon corn starch
1 Tablespoon lemon juice


Recipe



Bring to boil pineapple juice, 1 can of mandarin orange juice, sugar, eggs, salt, lemon juice, flour & corn starch (be sure to sprinkle and not dump these so it doesn't lump). Turn tempature down slightly, so it lightly boils/simmers. Cook until very thick, stiring so mixture doesn't scorch. Mix in pasta & refrigerate overnight. Mix in fruit and cool whip the next day.

This goes a long way and it's always a hit.