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Holiday Ambrosia Salad

Payne Caitlyn
My Mom would make this ambrosia salad recipe every Thanksgiving and Christmas, and it has been a family favorite for three generations. The dressing is gently cooked, and the salad so light you can serve it anytime.
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Prep Time 15 minutes
Cook Time 15 minutes
Additional Time 8 hours
Total Time 8 hours 30 minutes
Course Salad
Servings 16
Calories 205 kcal

Ingredients
  

  • 8 ounces uncooked orzo pasta
  • ¾ cup white sugar
  • 2 large eggs beaten
  • 2 tablespoons all-purpose flour
  • ½ 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
 

  • 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.
  • 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.
  • 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.