Italian Fruit Salad

Italian Fruit Salad

3/4 c. Acini de Pepe (small round pasta)
1 (20 oz.) can pineapple chunks
1 large can mandarin oranges or other canned fruit
1 medium container regular Cool Whip
3/4 c. sugar
2 slightly beaten eggs
2 T. cornstarch
1 T. lemon juice

Cook Acine de Pepe according to box directions; drain and set aside to cool.

Drain juice from canned fruit into a saucepan. Add sugar, eggs, cornstarch and lemon juice. Cook over low-medium heat, stirring constantly until thickened.

Mix with the cooled pasta and refrigerate for a couple of hours.

Add fruit and Cool Whip and mix gently. Refrigerate for 1 hour.


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