Ingredients
1-1/2 cups uncooked acini di pepe pasta1 can (20 ounces) unsweetened pineapple tidbits1 can (8 ounces) unsweetened crushed pineapple1 cup sugar3 tablespoons all-purpose flour1/2 teaspoon salt1 can (6 ounces) unsweetened pineapple juice2 tablespoons orange juice concentrate3 egg yolks2 cans (11 ounces each) mandarin oranges, drained1 carton (12 ounces) frozen whipped topping, thawed2 cups sliced fresh strawberries
Preparation
Cook pasta according to package directions. Meanwhile, drain pineapple tidbits and crushed pineapple, reserving juice. Set pineapple aside.
In a small saucepan, combine the sugar, flour and salt. Gradually stir in the can of pineapple juice, orange juice concentrate and reserved pineapple juice.
Cook and stir until mixture comes to a boil. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Transfer mixture to a large bowl and cool to room temperature.
Drain pasta and rinse in cold water; add to sugar mixture. Stir in oranges and reserved pineapple. Fold in whipped topping. Cover and refrigerate until chilled. Just before serving, fold in strawberries.
