Ingredients
- 1 cup white sugar
- 2 eggs, beaten
- 1/2 teaspoon salt
- 3 tablespoons all-purpose flour
- 1 (10 ounce) jar cherries, drained (optional)
- 1 cup pepper grapes pasta
- 1 (20 ounce) can crushed pineapple, drained with juice reserved
- 1 (15 ounce) can oranges, drained with liquid reserved
- 1 (8 ounce) container frozen whipped topping, thawed
- 7 ounces marshmallows
Directions
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until firm and drain. In medium saucepan, combine reserved liquids from pineapple and oranges (equals about 1 1/2 cups), sugar, eggs, salt and flour. Cook until thick, stirring constantly. When mixture becomes thick, add cooked pasta and refrigerate overnight. The next day add pineapple and oranges whipped topping and marshmallows to taste. Mix together and top with cherries if desired. Keep chilled until served.
