Pastina Ambrosia

You might be tempted to call this pastina ambrosia a fruit salad but we call it dessert! It is so delicious.  While we usually reserve this dish for the holidays, it makes for a beautiful dish any time of the year. It would go over particularly well at a dinner party too.

Made with the smallest pastina, acini di pepe, it can be quite filling as well. So serve it sparingly so your guests can enjoy ALL of your culinary delights and then finish it with this delicious fruit salad, uh dessert salad, uh...well, try it. You'll love it!

Pastina Ambrosia


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.

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