Pineapple Fruit Salad

Contributor: Rose Lear
2002 Cowley Cookbook

1 (13 1/2 oz) can pineapple chunks
2 T cornstarch
1 egg, well beaten
1/2 cup sugar
1 cup mini marshmallows
1 cup  mandarin oranges
1 cup white grapes
1 cup diced bananas
1 cup uncooked shell macaroni

Cook and cool macaroni. Drain pineapple, reserve juice. measure 1 cup of pineapple for immediate use. Store remainder for later use. Cook reserved juice and cornstarch until thickened. Stir in egg and sugar. Cool. combine marshmallows, grapes, bananas and macaroni. Lightly stir in cooked mixture that's been cooled.

Yield: 8 servings.

Note: Ruth says it makes it tastier if you add some Cool Whip. 

Printable Version