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This dish is so sweet and succulent you might just want to make it for dessert. However, it's ideal as a snack on its own or as an appetizer before dinner. Here's everything you need for this tempting salad.

Ingredients To Gather: 

• 1 ½ cup sugar
• 1 Tablespoon flour
• ¼ teaspoon slat
• 1 can (20 oz.) pineapple tidbits (drain and reserve the juice)
• 1 can (8 0z.) crushed pineapple (drain and reserve the juice)
• 1 egg beaten (just whip it in a cup with a fork)
• 2 teaspoons lemon juice (I had and used lime juice)
• 1 1/3 cups (8oz.) Acini di Pepe uncooked
• 2 cans (8 oz. each) mandarin orange segments (drained
• 3 ½ cups frozen nondairy whipped topping thawed ( I mixed up a batch of Spiffy whip)
• 3 cups miniature marshmallows
• ½ cup flaked coconut (I omitted this part)
• Maraschino cherries (used as a garnish)
• Water
• Salt

Directions To Follow:

Begin by cooking the pasta, draining it, rinsing it with cool water, and then setting it aside. Next, drain the pineapple and separate 1 cup of the juice, and then add the dry ingredients and the egg. Now you're ready for the final steps:

1. Turn on the heat to medium and bring the sauce to a boil, stirring occasionally. Add the two teaspoons of lemon juice and stir again.
2. Remove the pan from the heat and pour it over the pasta.
3. Mix together well and cover with plastic wrap then store in the fridge for at least one hour (can stay as long as overnight).
4. Mix the pasta, mandarin oranges, pineapple, coconut, marshmallows and 2 cups of whipped topping, all together. Chill for at least another hour.

We like this recipe because it's so different from the standard fare, and is sure to liven up any gathering or dinner. This salad is sure to get the other guests talking at your next get-together, and don't be surprised if friends and family demand you make it for every event. Be warned, however, that if you make it even once it might just become your signature dish!

Article Source: Instructables