Mary's 24 Hour Pineapple Salad
"This is a Barden family favorite it was contained in Grandma's recipe book"
Serves 8 servings | Prep Time 26 hours | Cook Time 15 minutesWhy I Love This Recipe
The original recipe was noted by Grandma to be "good" and was one that she had received from her sister Marie and friend May
Ingredients You'll Need
20 ounce can Pineapple chunks, drained (save juice)
1 can Royal Anne Cherries, pitted and drained
2 Naval oranges, peeled and cut in chunks
2 cups miniature marshmallows
2 eggs
2 Tbsp sugar
2 Tbsp lemon juice or vinegar
2 Tbsp pineapple juice
1 Tbsp butter
dash salt
1 cup whipping cream, whipped
Maraschino cherries for garnish
Directions
Drain fruits and toss together with marshmallows
In a small saucepan beat eggs and add sugar, lemon juice, pineapple juice, butter and salt.
Cook over low heat stirring constantly with whisk until just boiling.
Remove from heat and cool.
Whip cream in a separate bowl and fold into cooled sauce.
Carefully fold cream mixture into fruit
Place in bowl, cover and chill for 24 hours.
Garnish with Maraschino cherries.
Pairs Well With
Great for Easter dinner
