Holiday Ambrosia Salad

Ingredients

Tap an ingredient to see possible substitutions.

• 1 ¾ cups unsweetened pineapple juice
  Click to see substitutions
• 1 cup white sugar
  Click to see substitutions
• 2 large eggs, beaten
  Click to see substitutions
• 2 tablespoons all-purpose flour
  Click to see substitutions
• 2 ½ teaspoons salt, divided
  Click to see substitutions
• 1 tablespoon lemon juice
  Click to see substitutions
• 1 tablespoon vegetable oil
  Click to see substitutions
• 1 (16 ounce) package acini di pepe pasta
  Click to see substitutions
• 3 (11 ounce) cans mandarin oranges, drained
  Click to see substitutions
• 2 (20 ounce) cans pineapple tidbits, drained
  Click to see substitutions
• 1 (20 ounce) can crushed pineapple, drained
  Click to see substitutions
• 1 (8 ounce) container frozen whipped topping, thawed
  Click to see substitutions
• 1 cup miniature marshmallows
  Click to see substitutions
• 1 cup shredded coconut
  Click to see substitutions

Instructions

1. 1
   Gather all ingredients.
2. 2
   Combine pineapple juice, sugar, eggs, flour, and 1/2 teaspoon salt in a saucepan. Stir and cook over medium heat until thickened.
3. 3
   Remove from heat; stir in lemon juice. Let cool to room temperature, about 1 hour.
4. 4
   Bring a large pot of water to a boil; add oil and remaining 2 teaspoons salt. Add pasta and cook until al dente, 5 to 7 minutes. Drain and rinse under cold water.
5. 5
   Combine cooked pasta, cooled egg mixture, mandarin oranges, pineapple tidbits, crushed pineapple, and whipped topping in a large bowl; mix well. Refrigerate until chilled, 8 hours to overnight.
6. 6
   Before serving, add marshmallows and coconut; toss and serve.