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Instructions |
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Drain pinapple, saving the juice. Cook the pasta as directed on the box. Make sure it is al dente.
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Beat eggs very well. Combine with 2 cups of pineapple juice, sugar and cornstarch. Cook until thick, whisking frequently. Add lemon juice and chill mixture.
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Combine pasta, juice mixture and fruit. Chill. Just prior to serving mix in cool whip.
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Stores fairly well in air tight container. Stir again prior to serving.
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Serving
Suggestions |
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Great for pot lucks.
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Originally Submitted
9/20/2010
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