pineapple cheese salad

Name: Pineapple Cheese Salad
Prep time: 45 min
Yield: 8
Cuisine: American
Ingredients: 1 large can pineapple chunks reserving juice (i usually cut the chunks in half); 1/2 pound(s) mini marshmallows; 1/2 pound(s) velveeta small cubed; 1/2 cup(s) broken pecans; 2 large eggs; 3 tablespoon(s) sugar; 2 tablespoon(s) cornstarch; 1 tablespoon(s) butter; 1 cup(s) whipping cream

(1 RATING)

51 Pinches

Mary Ann Hanson

Wakefield, NE

Updated on Jul 31, 2013

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.

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prep time 45 Min

cook time

method Refrigerate/Freeze

yield 8-10 serving(s)

Ingredients

1 large can pineapple chunks reserving juice (i usually cut the chunks in half)
1/2 pound mini marshmallows
1/2 pound velveeta small cubed
1/2 cup broken pecans
2 large eggs
3 tablespoons sugar
2 tablespoons cornstarch
1 tablespoon butter
1 cup whipping cream

How To Make pineapple cheese salad

Step 1

Pour drained pineapple chunks, marshmallows, nuts, and velveeta cubes into a bowl and toss to combine. Set aside.

Step 2

Mix reserved pineapple juice, sugar, and cornstartch in a small saucepan. Beat in eggs. Cook until thick. Add butter.
Step 3

Pour hot mixture over pineapple and marshmallows and cheese. Stir just to combine. Cool completely.
Step 4

Whip cream until soft peaks form. Fold into cooled pineapple and cheese mixture. Chill for a few hours before serving.
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