Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Sugar
1 tb All-purpose flour
1/4 ts Salt
1 cn (20-oz.) Pineapple chunks;
-undrained
1 cn (8-oz.) Crushed pineapple;
-undrained
1 ea Egg; beaten
2 ts Lemon juice
1 1/3 c (8 oz.) RONZONI Acini Pepe;
-uncooked
2 cn (11-oz. ea.) Mandarin orange
-segments; drained
3 1/2 c (8 oz.) Frozen non-dairy
-whipped topping; thawed and
-divided
3 c Miniature marshmallows
1/2 c Flaked coconut
x Maraschino cherries

In medium saucepan, stir together sugar, flour and salt. Drain
pineapple, reserving juice to equal 1 cup. With whisk, gradually
stir juice and egg into sugar mixture. Cook over medium heat,
stirring frequently, until mixture comes to a boil. Stir in lemon
juice. Cool mixture to room temperature. Meanwhile, cook pasta
according to package directions; drain. Rinse with cold water to cool
quickly; drain well. In large bowl, stir together pineapple juice
mixture and pasta. Cover; refrigerate several hours or overnight. Add
crushed pineapple and chunks, oranges, 2 cups whipped topping,
marshamallows and coconut; mix gently and thoroughly. Cover;
refrigerate until cold. Top with remaining whipped topping; garnish
with cherries. 12 servings (about 1 cup each).

From: Ronzoni supermarket give-away.

Typed by iRis gRayson.
Submitted By IRIS GRAYSON On 08-12-95

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