TOTAL TIME: Prep: 30 min. + chilling
MAKES: 8 servings


  • 1 can (20 ounces) pineapple chunks
  • 1/2 cup sugar
  • 2 tablespoons cornstarch
  • 2 eggs, beaten
  • 1 cup heavy whipping cream
  • 1-1/2 cups miniature marshmallows
  • 2 medium firm bananas, sliced
  • 1/2 cup chopped walnuts

Nutritional Facts

1/2 cup: 324 calories, 17g fat (8g saturated fat), 94mg cholesterol, 33mg sodium, 42g carbohydrate (33g sugars, 2g fiber), 5g protein.


  1. Drain pineapple, reserving juice; set pineapple aside. In a saucepan, combine the sugar, cornstarch, eggs and reserved juice; mix well. Cook and stir until a thermometer reads 160°. Remove from the heat. Pour into a bowl; cool completely.
  2. In a small bowl, beat cream until stiff peaks form. Fold into cooled egg mixture. Add marshmallows and reserved pineapple. Cover and refrigerate for 4 hours. Just before serving, fold in bananas and nuts. Yield: 8 servings.
Originally published as Mallow Pineapple Salad in Quick Cooking May/June 2004, p40

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