Pineapple Salad

1. 1

   Drain juice from pineapple.

2. 2

   Place juice in double boiler. When hot, add sugar, cornstarch, salt and eggs which have been beaten together.

3. 3

   Cook until thick.

4. 4

   Remove from fire and cool. Whip the cream and fold into pudding mixture.

5. 5

   Combine pineapple and marshmallows.

6. 6

   Pour mixture over fruit and stir together.

7. 7

   Put in refrigerator to chill.

8. 8

   Can stand overnight.

9. 9

   You can add 1 cup nuts, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.