Acine de pepe salad

( it is important to know that this salad must begin it's preparation a day before you want to serve it.)

1 box acine de pepe pasta
3 cups mandarin oranges
2 cups pineapple tidbits
1 can crushed pineapple drained
2 cups of miniature marshmallows
1 large container whipped topping

Cook pasta according to package instructions and drain it immedieately. You must use a fine strainer. Set aside while preparing the dressing. ( Do not overcook the pasta! I should be firm.

Dressing:
2 small cans pineapple juice
1 cup sugar
2 Tbs flour
2 egg yolks
1/4 cup lemon juice

In a small saucepan combine the pineapple juice, sugar, flour and 2 egg yolks. Whisk together until well blended. Bring to a boil and stir until thick Remove from the burner and whisk in the lemon juice.

Combine this with the cooked pasta and allow to marinate overnight.

When you are ready to prepare the salad....remove the mixture from the pot and place in a large bowl. Add the crushed pineapple and pineapple tidbits and break the pasta apart into separated bits. Then add the oranges, marshmallows and whipped topping, Stir to mix well, Keep cool until ready to serve. This will easily serve from 15 to 20 people.