Pineapple Salad
Ingredients
- 3 or 4 cans yellow label chuck pineapple (drained)
- 3 egg yolks
- 1 cup chopped walnuts or pecans
- 1 1/2 to 2 cups of miniature marshmallows
- 2 cups pineapple juice drained from above cans
- 4 tbsp corn starch
- 1 cup granulated sugar
Instructions
- Heat juice in med. pan
- Mix corn starch & sugar together & pour into warm juice.
- Stir constantly & bring to boil.
- Boil until juice is thick & clear.
- Remove from heat.
- Beat egg yolks until thick & creamy.
- Add 3 or 4 tbsp. of hot juice to yolks (keeps yolks from cooking) stir and return juice & yolks to pan.
- Bring back to boil until thick.
- Cool juice completely or will melt marshmallows.
- Add drained pineapple, nuts, marshmallows, & juice mixture together & refrigerate.
- Makes enough for 15 to 20.