Ambrosia With Acini Di Pepe

"Ambrosia Salad with Acini De Pepe (small pasta dots) is a wonderful cold fruity sweet dish that is so good. If you're looking for that SPECIAL "dish to pass" TRY this recipe ! Unfortunately I got the recipe from a gathering after a funeral. I've made it many times and tried to perfect it to taste. The original recipe had 1/2 cup shredded coconut (this can be added if you desire) but I prefer to leave it out. I hope you enjoy this as much as we do !!!! (For the best results make sure to follow directions exactly and allow to refrigerate overnight) For Holidays (Halloween / St. Patrick's Day Green food coloring can be used or Valentines Day use more red food coloring)"
 
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Ready In:
19mins
Ingredients:
7
Serves:
10-15
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ingredients

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directions

  • For the absolute BEST Summer Ambrosia Salad Please follow directions exactly.
  • Boil the 1 cup of Acini De Pepe according to pasta box instructions.
  • While the pasta is cooking, Add drained crushed pineapple, drained mandarin oranges, sour cream, 1 tub of whipped topping and 8 drops of red food coloring to a large container (I use a large plastic tub with lid).
  • On the top of all the other ingredients add 3/4 of the bag of mini-marshmallows (DO NOT STIR YET).
  • When pasta is done cooking drain completely (DO NOT COOL).
  • Pour drained pasta on top of the mini-marshmallows in your container.
  • Allow to sit or about 1 minute.
  • This allows the marshmallows to melt a bit.
  • Stir until mixed well (it will be very soupy).
  • Cover and refrigerate overnight.
  • The next morning (the ingredients will be firm) add the second tub of whipped topping and the rest of the mini-marshmallows.
  • Stir well.
  • Keep refrigerated until serving.
  • Your guests will RAVE over this dish.
  • I bring it to every summer party and people always look forward to having it!
  • ENJOY!

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Reviews

  1. always a crowd pleaser and makes a nice large batch for parties!!! thanks for posting!!!
     
  2. I got good feedback on this dish. It wasn't terribly colorful, but it was a nice alternative to the "normal" ambrosia. In the future I would also add some flaked coconut.
     
  3. Very good. Makes a very large batch though but could be cut down depending on how many are to be served. I used pastel marshmallows and I added some halved maraschino cherries for extra color.
     
  4. I chose this recipe above all the others cause I liked the idea of the tiny pasta. As it turns out, the pasta seemed to continue to absorb moisture from the rest of the dessert and it was a little dry, not creamy as I had pictured it to be. I actually added another can of pineapple (tidbits, drained) and a made-up pkg of vanilla pudding! In the end, the flavor was good but I won't use pasta again when I make ambrosia. Thanks for posting, KerryAnn! M&Mers
     
  5. Made this exactly as written adding the 1/2 cup coconut and, yes, it made quite a lot.....BUT IT WAS SO YUMMY IT ALL DISAPPEARED! I also had to share the recipe. GREAT ADDITION TO BUFFET TABLE IN WARM WEATHER.....SOOOOOOO REFRESHING!!!
     
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RECIPE SUBMITTED BY

I live in Upstate, NY . Married with 2 wonderful girls 2 and 7. I'm a stay at home mom with hopes to return to college someday when the kids are older.
 
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