Try this Frozen Pineapple Salad recipe, or contribute your own.
Suggest a better descriptionMake a paste of flour and small amount of pineapple juice, then gradually add remainder of pineapple juice. Add butter, sugar and salt. Cook in top of double boiler for 10 minutes. Add the egg, slightly beaten, and continue cooking for a few minutes, stirring constantly. Cool and add lemon juice. Add pineapple, oranges, nuts. marshmallows and cherries. Fold in Cool Whip. Pour into freezing tray and freeze until ready to serve. MC formatting by bobbi744@sojourn.com Recipe by: Cooking Between Stitches, Rosalie Peters, 1979 Posted to MC-Recipe Digest V1 #648 by Roberta Banghart
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Serving Size: 1 Serving (126g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 295 | ||
Calories from Fat: 198 (67%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22g | 29 % | |
Saturated Fat 14g | 70 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 58.1mg | 18 % | |
Sodium 131.8mg | 5 % | |
Potassium 137.2mg | 4 % | |
Total Carbohydrate 22.4g | 7 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 21.7g | ||
Protein 3.3g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 295
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