- 8 ounces uncooked orzo pasta
- 3/4 cup white sugar
- 2 eggs, beaten
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 2 (8 ounce) cans pineapple chunks, drained with juice reserved
- 1 (11 ounce) can mandarin orange segments, drained
- 1 cup shredded coconut (optional)
- 4 cups frozen whipped topping, thawed
- Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
- Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
- Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.
06/09/2019
recipepes.com
holiday ambrosia salad, recipe
PT15M
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5
455 calories
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