Family Tested & Approved
can pineapple chunks reserving juice (i usually cut the chunks in half)
velveeta small cubed
Pour drained pineapple chunks, marshmallows, nuts, and velveeta cubes into a bowl and toss to combine. Set aside.
Mix reserved pineapple juice, sugar, and cornstartch in a small saucepan. Beat in eggs. Cook until thick. Add butter.
Pour hot mixture over pineapple and marshmallows and cheese. Stir just to combine. Cool completely.
Whip cream until soft peaks form. Fold into cooled pineapple and cheese mixture. Chill for a few hours before serving.