24 Hour Salad

1. 1

   Drain pineapple.

2. 2

   In pan, mix 1/2 cup pineapple juice with eggs, sugar, flour and salt.

3. 3

   Cook over low heat, stirring constantly until thick and smooth.

4. 4

   Stir in lemon juice. Refrigerate until cool.

5. 5

   Fold in whipped cream.

6. 6

   Lightly mix in pineapple, marshmallows, nuts and grapes.

7. 7

   Cover.

8. 8

   Refrigerate 24 hours.

* Per serving · 4 servings · Values may vary.

No additional tips available.