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Mallow Pineapple Salad Recipe

You'll find pineapple chunks, banana slices and marshmallows in this light creamy fluff from Kathy Robinson of Eau Claire, Wisconsin.
TOTAL TIME: Prep: 30 min. + chilling YIELD: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


  • 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.

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.