Easter Fruit Salad - Steph

Easter Fruit Salad - Steph

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Stephanie Dodd


This salad was served at our church Easter brunch and was a great accompaniment to the breakfast casseroles. It is very light and creamy.


★★★★★ 2 votes

10 Min


  • 20 oz
    can pineapple, drained and save juice
  • 2
    eggs, beaten
  • 2 Tbsp
  • 2 Tbsp
  • 1 tsp
  • 1 Tbsp
  • 1 c
    miniature marshmallows
  • 1/2 c
    grated cheddar cheese (can add more if desired)

How to Make Easter Fruit Salad - Steph


  1. Mix the pineapple juice, beaten eggs, 2 T. flour, 2 T. sugar, 1 T. butter, and 1 t. vinegar together and cook until slightly thickened. Let cool. Add pineapple, cheese, and marshmallows. Chill. ENJOY!

Printable Recipe Card

About Easter Fruit Salad - Steph

Course/Dish: Fruit Salads

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