2 (15 OZ) CANS MENDARIN ORANGES,DRAINED AND JUICE RESERVED
1 (16 OZ) CAN PINEAPPLE CHUCKS,DRAINED WITH JUICE RESERVED
1(16 OZ)CAN CRUSHED PINEAPPLE,DRAINED AND JUICE RESERVED
1 (4 OZ) MARACSHINO CHERRIES, DRAINED AND HALVED
3/4 CUP WHITE SUGAR
2 LARGE EGGS
3 TBS ALL PURPOSE FLOUR
1 (16 OZ) CONTAINER WHIPPED TOPPING
Instructions
BRING LARGE POT OF LIGHTLY SALTED WATER TO A BOIL.
COOK ORZO IN THE BOIL WATER,STIRRING OCCASIONALLY UNTIL COOKED THROUGH BUT FRIM TO THE BIT, ABOUT 11 MINUTES.
DRAIN AND TRANSFER TO A LARGE BOWL.ADD ORANGES PINAPPLE CHUCKS,CRUCHED PINEAPPLE AND CHERRIES TO ORZO.
COMBINE JUICE FROM ORANGES,PINEAPPLE CHUCKS,CRUSHED PINEAPPLE,SUGAR,EGGS,AND FLOUR IN A SUCE PAN OVER LOW HEAT.COOK ,STIRRING OFTEN,UNTIL SAUCE IS THICKENED,5 TO 7 MINUTES.REMOVE SAUCE FROM HEAT AND COOL.ABOUT 30 MINUTES.
POUR COOLED SAUCE OVEER ORZO MIXTURE AND TOSS TO COAT.REFRIGERATE UNTIL FLAVORS BLEND,8 HOURS TO OVER NIGHT.FOLD WHIPPED TOPPING INTO MIXTURE BEFORE SERVING.
Originally Submitted
10/11/2016
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