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

  • 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.

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