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
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.
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
