- Beat eggs and flour with the pineapple juice reserved from the cans of chunk pineapple. Cook over medium low heat until it thickens to gravy consistency. Let cool.
- Mix together the cheese, marshmallows, drained pineapple chunks, and pecans. Pour dressing over and stir. Refrigerate.
Per Serving: 311 calories; 18.1 30 10.1 66 195 Full nutrition
ReviewsRead all reviews 3
I have made this salad for 30 years. The trick is not scorching the sauce. Times change so I have added pepper cheese to this, gives it a really good flavor balance.
Excellent, to me it was nostalgic and comforting. Reminded me of a salad that would have been served at a wedding or baby shower 40 years ago. It is sweet upon first bite, however, the cheese ...