Pastina Ambrosia

Pastina Ambrosia

Ingredients

1 cup acini di pepe pastina (1/2 box)
1 cup white sugar
2 eggs, beaten
3 Tbsp. all-purpose flour
1/2 tsp salt
1 jar (10 oz.) maraschino cherries, drained with juice reserved
1 container (8 oz.) whipped topping or fresh whipped cream
1 can (20 oz.) crushed pineapple, drained with juice reserved
1 can (14.5 0z.) mandarin oranges, drained with juice reserved
7 oz. mini-marshmallows

How we make it

Bring a large pot of slightly salted water to a boil and add pasta.
Cook al dente (about 8 to 10 minutes). Drain.

Using a medium saucepan, combine reserved liquids from pineapple,
oranges and cherries. Add in sugar, eggs, salt and flour. Cook until
the liquid begins to thicken, stirring constantly.

Once mixture has thickened add cooked pasta and refrigerate over-
night. The next day, add in the oranges, pineapple and cherries.
Mix thoroughly. Add in the whipped topping and marshmallows and
mix thoroughly once again. Keep chilled until served.