Ingredients
- 16 ounces acini di pepe pasta
PINEAPPLE CUSTARD:
- 2 ½ cups pineapple juice use the drained juice from the pineapple chunks and crushed pineapple
- ⅔ cup granulated sugar
- 2 Tablespoons flour
- 1 large egg beaten
- 1 large egg yolk beaten
- ¼ teaspoon salt
- 1 teaspoon lemon juice
FRUIT AND FLUFF:
- 2 cups heavy whipping cream
- 1 cup marshmallow creme
- 20 ounce can pineapple tidbits drained (juice is used earlier in recipe)
- 20 ounce can crushed pineapple drained (juice used earlier in recipe)
- 15 ounce can mandarin oranges drained
- 2 cups miniature marshmallows
- 1 cup shredded sweetened coconut
GARNISHES (all optional):
- Additional whipped cream
- Additional mandarin slices
- Maraschino cherries
Instructions
COOK AND COOL PASTA:
- Cook pasta in a large pot of boiling water for 10 minutes. Then drain pasta rinse under cold water. Place pasta in a large Tupperware to cool.
MAKE AND COOL PINEAPPLE CUSTARD:
- In a medium saucepan over medium heat whisk together pineapple juice, sugar, flour, egg, egg yolk, and salt.
- Bring the mixture to a low boil while whisking every minute. Continue to cook until it has thickened, about another 1-2 minutes. Transfer the mixture to a bowl, stir in the lemon juice, and allow it to cool.
- Once the pasta and custard have cooled, add the custard to the pasta and stir to combine. Cover and chill in the refrigerator for at least 2 hours, but overnight is better.
ADD IN FRUIT AND FLUFF:
- Beat heavy cream until stiff peaks form. Add marshmallow creme and beat on medium speed until incorporated about 30 seconds.
- Transfer pasta mixture to a large serving bowl. Fold in whipped cream mixture, drained fruit, marshmallows, and coconut.
GARNISH AND SERVE:
- Garnish with piped whipped cream, mandarin slices, and maraschino cherries (all optional). Serve or chill until ready to serve.
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