EASTER SALAD
 
Ingredients
  • 1 lg. can chunk pineapple, drained (hold juice)
  • 1 sm. bottle maraschino cherries, quartered
  • 2 eggs, slightly beaten
  • 2 Tbsp. flour
  • ¾ c. sugar
  • 1 c. (1/2 pt.) whipping cream
  • 1 pkg. colored miniature marshmallows
Instructions
  1. Combine drained pineapple and cherries, then refrigerate. In a saucepan, combine remaining pineapple juice, eggs, flour, and sugar. Cook over medium heat until thickened , stirring constantly. Refrigerate until cool. Whip cream. Fold in fruit, marshmallows, and dressing. Refrigerate until serving.
Notes
Joan Larson Erickson
Recipe by Larsons' Favorite Recipes at https://www.larsoncookbook.com/easter-salad/