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3-4 hrs, 30 min
Prep: 10 minutes
Cook: 20 minutes
161 calories per serving view nutrition facts
12 servings
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| 1 | cup | sugar | |
| 2 | tablespoons | flour, all-purpose | |
| 1/2 | teaspoon | salt | |
| 1 | bag | miniature marshmallows | small |
| 1 | package | whipped topping, prepared | defrosted, small container |
| 2 | large | eggs | |
| 1 | pound | ronzoni acini pepe | |
| 40 | ounces | pineapple, canned, crushed | drained and save juice. |
| 33 | ounces | mandarin oranges | drained |
Mix in saucepan: sugar, flour, salt, and 1 3/4 cup reserved juice.
Bring to a boil.
Beat eggs well. Add to boiling mixture, cook 1-2 minutes longer at reduced heat, stirring constantly.
Cool completely. Mix cooled pineapple juice mixture and cooked pasta.
Refrigerate 3-4 hours add marshmallows, mandarin oranges, pineapple and cool whip.
Mix well. Chill and serve.
| % Daily Value* | |
| Total Fat 2.0g | 3% |
| Saturated Fat 1.0g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 117mg | 5% |
| Total Carbohydrate 36.0g | 12% |
| Dietary Fiber 2.0g | 8% |
| Sugars 33.0g | |
| Protein 2.0g | 5% |
| Vitamin A | 11% | Vitamin C | 42% | |
| Calcium | 5% | Iron | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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