Yield: 8 servings
|16 ounces||Chunk pineapple|
|1 cup||Sweet cream|
|1||Egg; well beaten|
|½ pounds||Miniature marshmallows|
|1 cup||Nuts; chopped (opt.)|
Drain pineapple, reserving juice. Place juice in saucepan; add cream, sugar, flour and egg. Bring to a boil, stirring constantly. Pour hot mixture over pineapple, bananas, marshmallows and nuts.
SOURCE: 1979 New Orleans Times-Picayune Recipe Contest Cookbook Typed for you by Nancy Coleman