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Mallow Pineapple Salad

By: Kathy Robinson  
"You'll find pineapple chunks, banana slices and marshmallows in this light creamy fluff from Kathy Robinson of Eau Claire, Wisconsin."

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Prep Time:
30 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

Ingredients

  • 1 (20 ounce) can pineapple chunks
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 eggs, beaten
  • 1 cup heavy whipping cream
  • 1 1/2 cups miniature marshmallows
  • 2 medium firm bananas. sliced
  • 1/2 cup chopped walnuts

Directions

  1. 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.
  2. 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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