Ingredients:
2 eggs
1 tablespoon white vinegar ( to taste)
1 1/2 tablespoons flour
2 -4 tablespoons water
1 (10 ounce) bags miniature marshmallows
1 cup nuts, chopped ( I like pecans)
1 (20 ounce) cans crushed pineapple, drained well
1 cup white grapes, halved ( some people peel them)
1/2 cup grated coconut (optional)
1/2 pint whipping cream, whipped into peaks ( you might like to add more whipping cream)
Directions:
Beat the eggs and vinegar, and place in a medium-sized saucepan.
Put the flour and water into a glass jar and shake vigorously until it’s mixed well and there are no lumps; add to the eggs and vinegar.
Cook this mixture until it’s thick. If it’s not cooked to a thick consistency, the finished product may be runny.
While it’s still hot, stir in the marshmallows.
Beat until the marshmallows are dissolved, then set aside to cool.
When mixture is cool, add the crushed pineapple, nuts, grapes and whipped cream. Make sure the cream is whipped really stiff so it’ll hold the salad together. If you need more whipped cream, you can add it.
Cover and refrigerate until ready to serve.
You’ll think you’ve died and gone to heaven!
Servings: 10
Time preparation: 10 min.
Time total: 15 min.