Acini De Pepe

From the Kitchen of: Summer Cronin

1 cut acini de pepe pasta

1 cup sugar

3 heaping tablespoons flour

3 eggs

1 container coolwhip

1 20oz. can crushed pineapple

1. Boil Water. Add pasta.

2. In a medium microwaveable bowl, strain pineapple juice. Squish pineapple to get as much juice out as possible. Put dry pineapple in a large bowl. Leave pineapple juice in medium bowl.

3. In medium bowl with pineapple juice, add flour, eggs, and sugar. Whisk until well combined. Microwave for 1 minute and whisk. Microwave 1 minute and whisk. Repeat this until the mixture become a very thick pudding, almost dry. (Trust me- the thicker the better).

4. Strain pasta and rinse with cold water. Add to dry pineapple. Add pudding and cool whip to large bowl. Mix well and refrigerate.

Can add fruit (mini-tangerines, cherry slices) and marshmallows.

Makes enough for 12 people. Tastes better cold (mom likes it warm). Almost like a dessert, although I like it as a "side salad."