Ingredients for Ambrosia With Acini Di Pepe
- 1 cup acini di pepe pasta
- 1 (20 ounce) can crushed pineapple
- 1 (16 ounce) container sour cream
- 1 (11 ounce) can mandarin oranges
- 1 (10 ounce) bag miniature marshmallows
- 3 (8 ounce) containers whipped topping
- 8 drops red food coloring
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How to Make Ambrosia With Acini Di Pepe
- Cook 1 cup of acini di pepe pasta according to package directions. Drain completely and set aside.
- In a large bowl, combine:
- * 1 (20 ounce) can crushed pineapple, drained
- * 1 (11 ounce) can mandarin oranges, drained
- * 1 (16 ounce) container sour cream
- * 2 (8 ounce) containers whipped topping
- * 8 drops red food coloring (adjust to your preference or use green for St. Patrick's Day)
- Gently fold in 3/4 of a (10 ounce) bag of mini marshmallows.
- Add the cooked and drained acini di pepe to the bowl.
- Stir gently to combine. Allow to sit for 1 minute, then stir again to allow some marshmallows to melt slightly.
- Cover the bowl and refrigerate overnight.
- The next morning, gently fold in the remaining 1/4 of the mini marshmallows and the remaining (8 ounce) container of whipped topping.
- Stir until well combined.
- Refrigerate until ready to serve. Enjoy this delightful summer dessert!
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
144g
Fat
49g
Carbs
20g