Name: Holiday Ambrosia Salad
Prep time: 15 min
Cook time: 15 min
Total time: 8 h 30 min
Yield: 16
Cuisine: American
Ingredients: 8 ounces uncooked orzo pasta; 0.75 cup white sugar; 2 eggs, beaten; 2 tablespoons all-purpose flour; 0.5 teaspoon salt; 2 (8 ounce) cans pineapple chunks, drained with juice reserved; 1 (11 ounce) can mandarin orange segments, drained; 1 cup shredded coconut; 4 cups frozen whipped topping, thawed

Ingredients

16 serv.

8 ounces uncooked orzo pasta
0.75 cup white sugar
2 eggs, beaten
2 tablespoons all-purpose flour
0.5 teaspoon salt
2 (8 ounce) cans pineapple chunks, drained with juice reserved
1 (11 ounce) can mandarin orange segments, drained
1 cup shredded coconut
4 cups frozen whipped topping, thawed

Instructions

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1 Bring a large pot of lightly salted water to a boil. Add pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool.
2 Whisk sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours.
3 Stir pineapple chunks and mandarin oranges into orzo mixture. Mix in coconut if desired. Stir in frozen whipped topping until evenly blended. Chill until serving.