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Anci Di Pepe Salad Recipe

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This recipe for Anci Di Pepe Salad, by , is from Deb's favorites to cook ... Ron's favorites to enjoy!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Saturday, December 05, 2009


1 lb. Anci di Pepe pasta
1 c. sugar
2 tbsp. flour
1 3/4 c. pineapple juice (reserved from fruit)
2 eggs, beaten
1 tbsp. lemon juice
3 11-oz. cans mandarin oranges
1 20-oz. can pineapple tidbits
2 20-oz. cans crushed pineapple
4 c. miniature marshmallows
2 c. coconut
16 oz. Cool Whip
1/2 tsp. salt

Drain fruit and reserve juice. Cook pasta in boiling salted water,until tender. Rinse in cold water, drain and cool. In sauce pan, combine sugar, flour, salt, pineapple juice, and eggs. Cook until thick and smooth. Add lemon juice, and cool. Combine above mixture with fruit, coconut, marshmallows, pasta, and Cool Whip. Stir until mixed well. Chill at least 24 hours.

Number Of Servings:




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