Ambrosia With Acini Di Pepe

Total Time: 19 mins Preparation Time: 10 mins Cook Time: 9 mins

Ingredients

• Servings: 10
• 1 cup acini di pepe pasta
• 1 (20 ounce) can crushed pineapple
• 1 (8 ounce) container sour cream
• 2 (11 ounce) cans mandarin oranges (or 1 large can)
• 1 (10 1/2 ounce) bag miniature marshmallows
• 2 (8 ounce) containers whipped topping (thawed not frozen)
• 8 drops red food coloring

Recipe

• 1 for the absolute best summer ambrosia salad please follow directions exactly.
• 2 boil the 1 cup of acini de pepe according to pasta box instructions.
• 3 while the pasta is cooking, add drained crushed pineapple, drained mandarin oranges, sour cream, 1 tub of whipped topping and 8 drops of red food coloring to a large container (i use a large plastic tub with lid).
• 4 on the top of all the other ingredients add 3/4 of the bag of mini-marshmallows (do not stir yet).
• 5 when pasta is done cooking drain completely (do not cool).
• 6 pour drained pasta on top of the mini-marshmallows in your container.
• 7 allow to sit or about 1 minute.
• 8 this allows the marshmallows to melt a bit.
• 9 stir until mixed well (it will be very soupy).
• 10 cover and refrigerate overnight.
• 11 the next morning (the ingredients will be firm) add the second tub of whipped topping and the rest of the mini-marshmallows.
• 12 stir well.
• 13 keep refrigerated until serving.
• 14 your guests will rave over this dish.
• 15 i bring it to every summer party and people always look forward to having it!
• 16 enjoy!