Pineapple Cheese Salad

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Makes: 9-12 servings

from Sharon

The pineapple cheese salad has been a favorite in our family for what seems like a century. I remember my mother making this for all special occasions. I made it for a neighborhood cookout one time, and the neighbors across the street decided it was going to be their new favorite dessert. Not too sweet, because the cheese cuts the sugary taste.

1 (20-ounce) can chunk pineapple
1 pound marshmallows (cut large into 4 pieces or use miniatures)
1/2 pound cheese (County Line is best), shredded
2 eggs
2 tablespoons flour (or 1 heaping tablespoon cornstarch for clearer sauce)
1/2 cup sugar
nuts, optional

Drain pineapple juice into saucepan. Bring to a boil. Meanwhile, combine drained pineapple chunks, marshmallows, and shredded cheese in a bowl. Beat the eggs, flour, and sugar together until smooth. Add to the boiling juice. Return to a boil and cook, stirring, until thick. Cool. When cooled, pour sauce over pineapple, marshmallow, and cheese mixture. Stir well and cool. Nuts may be added if desired.

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