Ambrosia Salad.............

I have never made ambrosia salad before. I have made cool whip deserts with pistachio and cool whip and marshmallows but not this recipe.
It was awesome. It called for pasta and it was rather weird to think of pasta in a desert. Then I thought about tapioca. SO I bought all the ingredients I would need to make it.
You will need..........

1 Cup of sugar
2 tblesp flour
1/2 tsp salt
1 3/4 cup pineapple juice (reserved from cans)
2 eggs
1 tblesp lemon juice
1 cup of tiny pasta cooked and drained. I used Acini de pepe but you could use the tiny stars.
3 11oz cans of mandarin oranges (drained)
2 20oz cans of pineapple tidbits (drained)
1 20oz can of crushed pineapple. (drained)
2 cups mini marshmallows
1/2 cup of coconut flakes
1 1/2 cups of heavy whipping cream (whipped)
1/4 cup plus 1 tblesp of powdered sugar.
Directions..........
Open and drain the pineapples. Keep the juice. Open and drain the oranges.
In a medium sauce pan combine the pineapple juice (1 3/4 cups) flour, sugar and salt. Medium heat. Whip in 2 eggs. Boil stirring constantly 1 or 2 mins. The sauce will thicken. When it has thickened remove from the heat and stir in the lemon juuce,
Set aside to cool.

Cook the pasta, drain and set aside.

In a large bowl combine the pineapple and oranges (drained) coconut and pasta (when cool) add marshmallows then pour the cooled sauce over and mix well.

With an electric whisk whip the cream and powdered sugar until stiff peaks appear. Make it really thick. Then fold into the fruit mixture. Cool overnight in the fridge.

The pasta really makes it special. I just loved this desert and so did everyone else. It didn't last long.