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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 15 |
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This is just what our family thinks of when we eat this recipe. This is a recipe that my mother, Ruth made when I was a child and has been one of my own children's favorites as well. This recipe gives me special memories of all the wonderful food my mother cooked when I was a child as well as today when we visit her home. I normally add extra sugar and red food coloring to make the dessert light pink. You can add sugar as you desire for a sweeter taste if you prefer. Ingredients:
4 egg yolks (beaten) |
4 tablespoons sugar |
4 teaspoons vinegar |
1 (20 ounce) can pineapple chunks (drained) |
1 (6 1/2 ounce) package miniature marshmallows |
1 cup pecans |
1 1/2 pints whipping cream, not whipped, pour directly in (3 small cartons) |
1 (8 -10 ounce) jar maraschino cherries (drain & slice) |
Directions:
1. Mix together egg yolks, sugar and vinegar.
2. Cook in a double boiler until thick.
3. Let mixture cool.
4. Add other ingredients to mixture when cooled. Mix together and chill overnight.
5. Add extra sugar and red food coloring to add a light color if desired.
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