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Ingredients
- 1 can (11 oz.) Geisha® Mandarin Orange
- 1 can (20 oz.) Geisha® Chunk Pineapple
- 3/4 cup pasta (small round)
- 1 medium container regular Whip
- 3/4 cup sugar
- 3 slightly beaten eggs
- 2 1/2 Tbsp. corn starch
- 1 Tbsp. lemon juice
- 3/4 cup heavy cream
Preparation
- Cook the pasta according to box directions, drain and set aside to cool.
- Drain the juice from the Mandarin Orange and Chunk Pineapple canned into a saucepan. Add the sugar, eggs, cornstarch and lemon juice. Cook over low-med heat, stirring constantly until thickened.
- Mix with the cooled pasta and refrigerate for a couple of hours. Add the fruit and whip and mix gently. Refrigerate for an hours.
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