Back to Mallow Pineapple Salad

Print Options


Card Sizes


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

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

Reviews for Mallow Pineapple Salad

Average Rating
Loading Image