Acini Di Pepe Ambrosia Salad

Elevate your dessert game with this luscious Acini Di Pepe Ambrosia Salad, a delightful twist on the classic ambrosia. This creamy, fruit-filled treat combines tender acini di pepe pasta with a silky pineapple custard base, creating a unique texture that sets it apart from traditional recipes. Bursting with colorful mandarin oranges, crushed pineapple, shredded coconut, and fluffy mini marshmallows, this crowd-pleasing salad is folded with whipped topping for a light, airy finish. Optional maraschino cherries add a festive pop of sweetness. Perfect as a chilled dessert or a refreshing side dish, this ambrosia salad shines at summer barbecues, potlucks, or holiday gatherings. Make it the day before to let the flavors meld and enjoy a creamy, tropical escape in every bite!

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:10 mins

Total Time:30 mins

Servings: 8

Ingredients

• 1 cup Acini di pepe pasta
• 4 cups Water
• 0.5 teaspoon Salt
• 2 large Egg yolks
• 0.75 cup Granulated sugar
• 2 tablespoons All-purpose flour
• 1.5 cups Pineapple juice
• 20 ounces Crushed pineapple (drained)
• 15 ounces Mandarin oranges (drained)
• 2 cups Mini marshmallows
• 8 ounces Whipped topping (thawed)
• 1 cup Shredded sweetened coconut
• 0.5 cup Maraschino cherries (halved, optional)

Directions

Step 1

Bring 4 cups of water and 0.5 teaspoon of salt to a boil in a medium saucepan. Add the acini di pepe pasta and cook according to the package instructions until tender, about 8-10 minutes. Drain and rinse under cold water to stop it from cooking further. Set aside.

Step 2

In a medium saucepan, whisk together the egg yolks, granulated sugar, and all-purpose flour until smooth. Gradually whisk in the pineapple juice to form a custard base.

Step 3

Place the saucepan over medium heat and cook the mixture, stirring constantly, until it thickens into a pudding-like consistency, about 5-7 minutes. Remove it from the heat and let it cool completely.

Step 4

In a large mixing bowl, combine the cooked and cooled acini di pepe pasta with the cooled custard. Mix until the pasta is evenly coated.

Step 5

Add the drained crushed pineapple, mandarin oranges, mini marshmallows, shredded coconut, and halved maraschino cherries (if using) to the bowl. Gently fold the ingredients together until well combined.

Step 6

Fold in the whipped topping until the mixture is creamy and well-incorporated.

Step 7

Cover the bowl with plastic wrap or a lid and refrigerate the ambrosia salad for at least 4 hours, or preferably overnight, to allow the flavors to meld and the salad to firm up.

Step 8

Before serving, give the salad a gentle stir. Serve chilled as a dessert or side dish and enjoy!

Nutrition Facts

Serving size	3215 grams (3215.0g)

Amount per serving	% Daily Value*
Calories	3845

Total Fat 98.80g	127%
Saturated Fat 76.60g	383%
Polyunsaturated Fat 0.00g
Cholesterol 369mg	123%
Sodium 1400mg	61%
Total Carbohydrate 730.50g	266%
Dietary Fiber 35.30g	126%
Total Sugars 466.80g
Protein 47.40g	95%

Vitamin D 37IU	183%
Calcium 354mg	27%
Iron 10mg	56%
Potassium 2158mg	46%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 22.2%

Protein: 4.7%

Carbs: 73.0%