Served as dessert. Vegetarian dish.

American

1 cup Acini Di Pepe Pasta

1 (20 ounce) can crushed Pineapple

1 (8 ounce) container Sour Cream

2 (11 ounce) cans Mandarin Oranges (or 1 large can)

1 (10 1/2 ounce) bag Miniature Marshmallows

2 (8 ounce) containers Whipped Topping (thawed not frozen)

8 drops Red Food Coloring

For the absolute best Summer Ambrosia Salad Please follow directions exactly. Boil the 1 cup of Acini De Pepe according to pasta box instructions. While the pasta is cooking, Add drained crushed pinapple, drained mandarin oranges, sour cream, 1 tub of whipped topping and 8 drops of red food coloring to a large container. On the top of all the other ingredients add 3/4 of the bag of mini-marshmallows (Do not stir yet). When pasta is done cooking drain completely (Do not cool). Pour drained pasta on top of the mini-marshmallows in your container. Allow to sit or about 1 minute. This allows the marshmallows to melt a bit. Stir until mixed well. (IT will be Very Soupy). Cover and refrigerate overnight. The next morning (the ingredients will be firm) add the second tub of whipped topping and the rest of the mini-marshmallows. Stir well. Keep refrigerated until serving.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: 10-15

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