pineapple cheese salad

★★★★★ 1 Review
DeaconGrandma avatar
By Mary Ann Hanson
from Wakefield, NE

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.

serves 8-10
prep time 45 Min
method Refrigerate/Freeze

Ingredients For pineapple cheese salad

  • 1 lg
    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 lg
    eggs
  • 3 Tbsp
    sugar
  • 2 Tbsp
    cornstarch
  • 1 Tbsp
    butter
  • 1 c
    whipping cream
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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.
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