ACINI DI PEPE FRUIT PUDDING

1 cup acini di pepe pasta
3/4 cup milk
1/2 cup pineapple juice, from drained fruit
2 eggs, well beaten
1/2 cup sugar
1/2 teaspoon lemon rind
1/2 teaspoon cinnamon, optional
1 (20-ounce) can crushed pineapple, drained (or fruit cocktail)
2/3 cup brown sugar, firmly packed
1/2 cup finely chopped walnuts
1/4 cup all purpose flour
6 tablespoons butter or margarine
Whipped topping

Cook acini di pepe according to package directions; drain well.

Mix with milk, juice, eggs, sugar, lemon rind and cinnamon. Spoon mixture into well-greased 8x8-inch pan. Top with pineapple.

Mix brown sugar, nuts, and flour; cut in butter until mixture is crumbly. Sprinkle over the fruit.

Bake at 375 degrees for 60 minutes or until knife comes out clean when inserted in center. Serve warm or cold with a dollop of whipped topping.

Servings: 8
From: Verda Seeklander, Hazelton, ND
Source: North Dakota Wheat Commission