** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook juice from crushed pineapple and mandarin oranges with sugar, flour,
eggs, and salt until thick.
2. Pour over macaroni and fruit mixture.
3. Cool 4
hours or overnight.
4. Add 1 small container of cool whip.
5. Mix well and
refrigerate.
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Dietary Notes:
This recipe is very low-sodium with 103.13mg per serving, low-fat with 2.63g per serving
This recipe is a good source of Vitamin A with 11% of your daily recommended intake per serving. This recipe is high in Vitamin C with 70% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Pineapple, Gluten, Natural Sweeteners, Oranges allergies.