“This recipe has been served at every Christmas Dinner since I was a little girl. It was a recipe of my grandmother's that my mom and her sister have been making for 60 years, and now, the daugthers are making it every year too. (We love it so much, that it gets made for other special occasions so we don't have to wait for Christmas to eat it!)”
24hrs 20mins

Ingredients Nutrition


  1. Drain pineapple chunks and set aside. Cut the grapes in half and take out seeds (unless seedless). Using kitchen shears or a knife, cut and quarter the marshmallows (do not use miniture marshmallows; using the large ones cut up helps to absorb the moisture and flavor). Stir these together.
  2. In a double boiler, combine the juice of 2 lemons, pineapple juice, the sugar with 1 tablespoons flour stirred in and the 2 eggs. Cook slowly until thickened, stirring frequently, but not constantly. Cool slightly. Pour this mixture over the cut up ingredients and stir.
  3. Cover and place in refridgerator overnight. The next day, slice bananas over the entire top. Whip the cream until thick, add 1/4 cup sugar to the cream and 1 teaspoon vanilla. Spread the whip cream over the salad and top with the marachino cherries.

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