Holiday Ambrosia Salad
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  • 8 ounces uncooked orzo pasta
  • 13/4 cup white sugar
  • 12 eggs, beaten
  • 12 tablespoons all-purpose flour
  • 11/2 teaspoon salt
  • 12 (8 ounce) cans pineapple chunks, drained with juice reserved
  • 11 (11 ounce) can mandarin orange segments, drained
  • 11 cup shredded coconut (optional)
  • 14 cups frozen whipped topping, thawed
  • 1 ✕ —Bring a large pot of lightly salted water to a boil. Add the pasta and cook until al dente, 5 to 7 minutes. Drain, transfer to a large bowl, and cool. Whisk the sugar, eggs, flour, salt, and reserved pineapple juice together in a saucepan until smooth. Cook and stir over medium heat until the mixture thickens. Pour over cooled pasta, and toss to coat evenly. Cover and refrigerate overnight, or at least 8 hours. Stir the pineapple chunks and mandarin oranges into the pasta mixture. Mix in the coconut if desired. Stir in the frozen whipped topping until evenly blended. Chill until serving.



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