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Buttered Pineapple Frozen Salad

Charles.Durand's picture
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Sugar 2 Tablespoon
  Salt To Taste
  Canned pineapple tidbits 13 Ounce, drained, syrup reserved (1 Can)
  Canned crushed pineapple 16 Ounce, drained, syrup reserved (1 Can)
  Lemon juice 1 Teaspoon
  Orange sections 3⁄4 Cup (12 tbs), cut in 0.5 inch pieces (About 2 Medium Sized Oranges)
  Maraschino cherries 1⁄2 Cup (8 tbs), quartered and drained
  Miniature marshmallows 2 Cup (32 tbs)
  Chopped salted pecans 1⁄4 Cup (4 tbs)
  Heavy cream 1 Cup (16 tbs), whipped (Chilled)

Heat butter in a heavy saucepan.
Blend in a mixture of flour, sugar, and salt.
Heat until bubbly.
Gradually add 1 1/4 cups reserved pineapple syrup, stirring constantly.
Bring to boiling; stir and boil 2 minutes.
Remove from heat and stir in lemon juice.
Cool; chill thoroughly.
Lightly toss pineapple with oranges, cherries, marshmallows, and pecans in a large bowl.
Add the chilled dressing and mix to coat.
Fold in the whipped cream.
Turn into a 13x9-inch pan.
Cover pan with aluminum foil; freeze until firm.
Allow salad to soften slightly.
Cut into squares and place on chilled salad plates.
Garnish with sprigs of watercress.

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