INGREDIENTS
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1 (20 ounce) can pineapple chunks
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1/2 cup sugar
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2 tablespoons cornstarch
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2 eggs, beaten
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1 cup heavy whipping cream
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1 1/2 cups miniature marshmallows
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2 medium firm bananas. sliced
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1/2 cup chopped walnuts
DIRECTIONS
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Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine the sugar, cornstarch, eggs and reserved juice; mix well. Cook and stir until a thermometer reads 160 degrees F. Remove from the heat. Pour into a bowl; cool completely.
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In a small mixing bowl, beat cream until stiff peaks form. Fold into cooled egg mixture. Add marshmallows and reserved pineapple. Cover and refrigerate for 4 hours. Just before serving, fold in bananas and nuts.
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