Pineapple Salad With Vanilla Custard Sauce Recipes

PINEAPPLE PUDDING SALAD

Steps:

• 1. Mix can of pineapple, undrained with the box of vanilla pudding. Stir and let the pudding absorb the juice. Add container of sour cream and mix. That's it! Eat now, or refrigerate.
• 2. Variations: add mandarin oranges, grapes, apples, fruit cocktail mix, or other ; also can be used on top of a fresh fruit salad or as a dip. You could also sub the sour cream for Greek yogurt making it almost fat free. (Low fat sour cream works just as well)

CREAMY PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving the juice in a small saucepan. Set pineapple aside. Add enough water to juice to make 1-1/3 cups; bring to a boil. Place gelatin in a bowl; add boiling liquid and stir to dissolve. Cool until slightly thickened. In a bowl, whip cream; gradually beat in sugar. Fold into the gelatin mixture. Stir in pineapple and cottage cheese; blend well. Pour into a 1-1/2-qt. serving bowl; chill at least 3 hours or overnight.

PINEAPPLE SALAD

Steps:

• Drain pineapple, reserving juice. Cut slices in half; set aside. In a jar with a tight-fitting lid, combine the oil, honey, vinegar, soy sauce and reserved pineapple juice; shake well. , Refrigerate for at least 30 minutes. Combine the romaine, onion slices and pineapple slices in a serving dish. Drizzle with dressing; toss to coat.

FAMILY FAVORITE 24 HOUR FRUIT SALAD

Steps:

• 1. Drain pineapple chunks in a colander over a small bowl and reserve 4 tablespoons of pineapple syrup.
• 2. To make custard for fruit salad: In a small heavy saucepan, combine reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. *Note: as a rule, I used apple cider vinegar*
• 3. Cook and stir over low heat, whisking or stirring constantly, for about 6 minutes or until the mixture thickens slightly and coats a metal spoon. It may take a little longer than 6 minutes, but when it coats the spoon it is ready. (Yes you will smell the vinegar, but don't worry, the custard will taste delicious). Cool to room temperature.
• 4. In a 3 quart bowl, combine pineapple chunks, fruit cocktail, mixed fruit, and marshmallows.
• 5. Pour custard over; mix fruit mixture gently. (I generally make this up in a glass rectangular baking pan.)
• 6. In a large bowl, to make the whipped cream do the following: Mix 1 envelope of Dream Whip, 1/2 cup cold milk, and 1/2 teaspoon vanilla. Beat on low speed until blended. Then beat on high speed for 4 minutes until topping thickens and form peaks.
• 7. Fold whipped cream into fruit mixture. Cover with some Saran Wrap and refrigerate 24 hours or overnight. Makes 10 to 12 servings.

GRANDMA'S FRUIT SALAD

Steps:

• Drain pineapple, reserving juice in a 1-cup measuring cup. In a large bowl, combine the pineapple, pears, peaches and grapes. Cover and refrigerate. , Add enough water to pineapple juice to measure 1 cup. Pour into a small saucepan. Whisk in pudding mix. Bring to a boil over medium heat, stirring constantly. Remove from heat; set aside to cool to room temperature., Slice bananas into a small bowl. Drizzle with lemon juice; gently toss to coast. Let stand for 5 minutes; drain. Add bananas and cherries to chilled fruit. Add cooled pudding; toss gently to combine. Refrigerate until serving. Refrigerate leftovers.

BAKED PINEAPPLE CUSTARD

Steps:

• Pre heat oven to 350.
• Melt butter and mix in flour and sugar.
• Beat eggs and to butter/flour mix.
• Fold in the crushed pineapple.
• Pour into pan and sprinkle with cinnamon.
• Bake for 1 hour.