Mom's Creamy New York Fruit Salad

• Produce

  • 1 15 oz. can Mandarin oranges
  • 1 16 oz. can Pineapple
  • 2 cups Reserved from fruits, juice

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 8 oz Cool whip
  • 2 tbsp Cornstarch
  • 3/4 cup Sugar

• Desserts

  • 1 8 oz. jar Maraschino cherries

• Liquids

  • 2 tbsp Water

• Other

  • 1 cup Acini de pepe (small bead macaroni

Found on areinventedmom.com

Description

Ingredients

• 1 cup pasta (acini de pepe/small bead macaroni)
• 16 oz. can crushed pineapple, drain & reserve juice
• 15 oz. can mandarin oranges, drain & reserve juice
• 8 oz. jar maraschino cherries, drain, halve & reserve juice
• 2 cups juice (reserved from fruits)
• ¾ cup sugar
• 1 egg, beaten
• 2 Tbsp. cornstarch
• 2 Tbsp. cold water
• 8 oz. Cool Whip, thawed

Directions

• Cook acini de pepe according to package directions. Rinse with cold water and drain.
• In a large bowl, combine drained fruits with the cooked and drained acini de pepe.
• Using a medium saucepan, mix 2 cups reserved juice with ¾ cup sugar and stir. Bring mixture to a full boil over medium heat.
• Temper the beaten egg by adding 2 Tbsp. hot juice mixture and stirring. Add the tempered egg to the boiling juice and stir rapidly with a whisk.
• Mix 2 Tbsp. cold water with 2 Tbsp. cornstarch. Stir to combine and add to the boiling juice mixture and whisk. Cook until thickened.
• Add thickened juice to cooked acini de pepe and fruit mixture. Stir to evenly distribute. Refrigerate for several hours until set. I usually prepare this dish the night before and refrigerate overnight.
• Add 8 oz. Cool Whip to macaroni and fruit, stirring to combine.
• Refrigerate leftovers.