3-4 bananas, sliced
1/2 bag miniature pastel marshmallows
1 can chunk pineapple, drained, reserve juice
1 jar maraschino cherries, drained
1 egg
1/2 c. sugar
2-3 T. flour
juice of 1 lemon
Beat egg. Add sugar, flour, and lemon juice. Pour into double boiler with pineapple juice. Cook until thick. Cool. Pour over fruit & marshmallows in large bowl. Stir gently.
*This salad is my mother's recipe and can be made 24 hours before serving. The bananas will not turn dark if sauce coats them well.
No comments:
Post a Comment