Acini Salad

==Ingredients==
* 1 cup acini di pepe (pasta)
* 2 x (12 oz) cans mandarin oranges
* 1 x (20 oz) can crushed pineapple in juice
* 1 x (6 oz) bottle maraschino cherries
* ½ cup sugar
* 3 tbsp flour
* pinch of salt (⅛ teaspoon or less!)
* 2 eggs
* 1 x (12 oz.) tub non-dairy whipped topping
==Directions==
# Drain all fruit, reserving liquid.
# Cut maraschino cherries in half.
# Cook acini according to package directions.
# Drain, rinse to cool, set aside in a large bowl.
# Beat eggs or place in blender to whip.
# In same pot used to cook the acini, place the reserved liquid, sugar, flour and salt.
# Bring to a boil, stirring constantly with wire whisk.
# Temper eggs with hot liquid, return to pan.
# If you're using an electric stove, turn off heat, return pan to hot burner, stirring constantly till mixture begins to bubble.
# Remove from heat, pour over cooled acini.
# Stir gently but thoroughly.
# Mixture will be soupy.
# Add fruit, stir gently to combine, cover and refrigerate 4 – 6 hours or overnight.
Category:Venezuelan Salads
Category:Pasta Salad Recipes
Category:Fruit Salad Recipes
Category:Mandarin orange Recipes
Category:Pineapple Recipes
Category:Maraschino cherry Recipes
Category:Egg Recipes
Category:Nondairy topping Recipes