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!
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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
Fold in the whipped topping until the mixture is creamy and well-incorporated.
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.
Before serving, give the salad a gentle stir. Serve chilled as a dessert or side dish and enjoy!
Nutrition Facts
Calories |
369 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 46 mg | 15% | |
| Sodium | 160 mg | 7% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 59.1 g | ||
| Protein | 2.8 g | 6% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 48 mg | 4% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 240 mg | 5% | |
*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.
