Ingredients
- 33 mandarin oranges
- 2 eggs
- 1 bag mini marshmallows
- 1 cool whip
- 1 acini de pepe
- 1,200 gr pineapple (crushed)
- 200 gr sugar
- 16 gr flour
- 1 gr salt
Mix in saucepan: sugar, flour, salt, and 1.75 c. 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.
