Holiday Ambrosia Salad

With a novel twist on the traditional preparation, this version of ambrosia salad has a cooked dressing and tosses pineapple, mandarin oranges, and shredded coconut with orzo pasta and whipped topping.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 205 Calories

Ingredients

• ½ teaspoon salt
• ¾ cup white sugar
• 2 tablespoons all-purpose flour
• 1 cup shredded coconut
• 4 cups frozen whipped topping, thawed
• 2 large eggs eggs, beaten
• 8 ounces uncooked orzo pasta
• 2 (8 ounce) cans pineapple chunks, drained with juice reserved
• 1 (11 ounce) can mandarin orange segments, drained

Recipe Instructions

Step 1

Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.

Step 2

Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.

Step 3

Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.