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Pineapple Salad

Maxine
Print Recipe
Prep Time 30 mins
Total Time 30 mins
Servings 20

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.