Another delightful recipe from the same 1983 church cookbook where I was blogging from earlier in the week. I don’t know if we can call this salad. It’s a take on Hawaiian Salad and Frozen Fruit Salad, both vintage cookbook staples. I wonder about the addition of the cheese. Any cheese?
1 -16 to 20 oz. can pineapple chunks
1/2 C sugar
1 T cornstarch
2 beaten eggs
1 C miniature marshmallows
1 C. diced cheese
Drain pineapple; add water to juice to make 1 cup. Cook together with sugar, cornstarch and eggs until thick. Add marshmallows, pineapple and cheese. Chill.
What are you cooking this weekend?