Pineapple Cheese Salad

Pineapple Cheese Salad

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Mary Ann Hanson


All the ingredients in this recipe say "turn around and run!" But it is so good. It is comfort food from my childhood. It is sweet, salty, and creamy. Reminds me of going to Grandma's after church.


★★★★★ 1 vote

45 Min


  • 1 large
    can pineapple chunks reserving juice (i usually cut the chunks in half)
  • 1/2 lb
    mini marshmallows
  • 1/2 lb
    velveeta small cubed
  • 1/2 c
    broken pecans
  • 2 large
  • 3 Tbsp
  • 2 Tbsp
  • 1 Tbsp
  • 1 c
    whipping cream

How to Make Pineapple Cheese Salad


  1. Pour drained pineapple chunks, marshmallows, nuts, and velveeta cubes into a bowl and toss to combine. Set aside.
  2. Mix reserved pineapple juice, sugar, and cornstartch in a small saucepan. Beat in eggs. Cook until thick. Add butter.
  3. Pour hot mixture over pineapple and marshmallows and cheese. Stir just to combine. Cool completely.
  4. Whip cream until soft peaks form. Fold into cooled pineapple and cheese mixture. Chill for a few hours before serving.

Printable Recipe Card

About Pineapple Cheese Salad

Course/Dish: Fruit Salads
Main Ingredient: Fruit
Regional Style: American

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