24 Hour Salad

1. 1

   Drain juice from pineapple and reserve chunks and juice separately.

2. 2

   In a medium saucepan, cook sugar, egg yolks, flour and pineapple juice over medium heat until mixture is thickened. Remove from heat and add margarine.

3. 3

   Stir until blended.

4. 4

   Cover and refrigerate overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.