PINEAPPLE SALAD NO. 1|
1 large can chunk pineapple
2 Tbsp. cornstarch
1/2 c. sugar
1/2 c. chopped nuts
1 c. cream
1 1/2 c. miniature
Drain large can of chunk pineapple. To the juice add
cornstarch, eggs (beaten), and sugar. Cook until thick and
then cool. Fold in whipped cream. Add to pineapple and
miniature marshmallows. Refrigerate 24 hours. Before serving,
add sliced bananas and chopped nuts.
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