Acini Di Pepe Salad

A recipe from my Aunt Patty. There are recipes like this on 'Zaar, but this is a bit different in it's preparation and ingredients. An ambrosia type salad, this is good for a winter dessert or a summer barbeque. Cooking time includes refrigeration.

• Ready In: 25 hrs 5 mins
• Yields: 1 Large Salad

Ingredients

• 1  lb acini di pepe pasta (look in the latin section of your grocery)
• 1 3⁄4 cups  pineapple juice
• 1  cup sugar
• 1⁄2 teaspoon salt
• 2  tablespoons flour
• 3  beaten eggs
• 3 -4  cups  chopped  fruit (grapes, Mandarin oranges, pears, and peaches are good)
• 16  ounces Cool Whip
•  chopped  nuts (optional)

Directions

1. Cook pasta per box directions. Drain and rinse when done then set aside to cool.
2. Heat pineapple juice, sugar, salt, flour, and eggs over medium heat. Bring to a boil, stirring until mixture thickens. Set aside to cool.
3. When both pasta and pineapple juice mixture are cool, combine them then refrigerate in an airtight container overnight.
4. Next day: stir in fruit and nuts (if desired). Fold in Cool-Whip. Refrigerate until ready to serve. Makes enough for a big crowd!