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Mallow Pineapple Salad

 Mallow Pineapple Salad
You'll find pineapple chunks, banana slices and marshmallows in this light creamy fluff from Kathy Robinson of Eau Claire, Wisconsin.
8 ServingsPrep: 30 min. + chilling

Ingredients

  • 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

Directions

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