Pasta Fruit Salad

Ingredients:

• 1 1/2 cups sugar
• 3 T. flour
• 2 tsp. salt
• 2 1/2 cups pineapple juice
• 3 eggs, beaten
• 2 T. lemon juice
• 3 quarts water
• 1 T. oil
• 1 16 oz. Ronzoni Acini Pepe pasta
• 2 20 oz. cans pineapple chunks (drained) juice reserved
• 1 20 oz. can crushed pineapple (drained) juice reserved
• 3 11 oz. cans mandarin oranges (drained)
• 1 8 oz. carton light Cool Whip
• 1/2 cup coconut (optional)

your choice of fresh fruit can be added just before serving.
I like to add fresh quartered strawberries, sliced bananas,
and red or green grapes halved lengthwise.


Directions:

1. Combine sugar, flour and 1/2 teaspoon salt.
2. Gradually stir in pineapple juice and eggs.
3. Cook over moderate heat, stirring until thickened.
4. Stir in lemon juice & cool to room temperature.
5. Bring water, 1 1/2 teaspoons salt & oil to a boil.
6. Add soup pasta
7. Cook at rolling boil until done (about 9 minutes)
8. Drain, and rinse with cold water and drain again.
9. Cool to room Temperature.
10. Combine pasta with egg mixture & mix gently. Refrigerate overnight in an air tight container.
11. Add remaining ingredients except fresh fruit.
12. Keep refrigerated in an air tight container until ready to serve.
13. Salad will keep for a week if kept in an air tight container.
14. When ready to serve, remove the amount you need & add fresh fruit.
15. Serve in fruit cups & garnish as desired
16. This makes almost a gallon or more when fresh fruit is added