Apple Salad

Apples, pineapple, marshmallows and a cooked egg dressing.

From the box of D.W. from Cedar Falls, Iowa.

Apple Salad

2 c. chopped apples (peeled [and seeded])
1 (20 oz.) can crushed pineapple
2 c. small marshmallows
1/2 c. sugar
1 T. flour
1 egg, beaten slightly
1 T. white vinegar
20 oz. Cool Whip

Drain pineapple and mix with marshmallows and refrigerate overnight.

Combine sugar, egg, flour, [vinegar,] and juice of pineapple. Cook and refrigerate overnight.

Mix pineapple mixture and cooked dressing. Add Cool Whip, then chopped apples and let set overnight.

May add nuts if desired.

Can make ahead.

Yesterdish Suggestion: To cook the dressing, mix the egg, sugar, flour, vinegar and pineapple juice in a cold saucepan, then turn the fire to medium and cook until just thickened.

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