Pepe salad

30 Servings

Ingredients

Quantity Ingredient
1 cup Sugar
4 tablespoons Flour
½ teaspoon Salt
1¾ cup Pineapple juice
3 Egg yolks
1 Box Acine de Pepe
2 cans Mandarin orange sections, well drained
2 cans (16 oz) pineapple chunks, well drained
1 pack (16 oz) miniature marshmallows
1 large Cool Whip
Nuts (optional), chopped
Maraschino cherries (optional), halved

Directions

Combine the sugar, flour and salt. Add pineapple juice and egg yolks. Cook over medium heat, stirring constantly until thick. Cool completely. Boil the Acine de Pepe in salt water for 8 to 10 minutes. Drain, rinse and cool completely. Add the Acine de Pepe to the pineapple sauce. Add the mandarin orange section, pineapple chunks and marshmallows. Add nuts and maraschino cherries. When ready to serve add the Cool Whip.

Recipe by: Anne Reed

Posted to EAT-L Digest 02 Mar 97 by J Wendel <jwendel@...> on Mar 3, 1997.

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