Pineapple Cream Cheese Salad

From the kitchen of Ora Mae

Ingredients

1 large can crushed pineapple
2 eggs
2 tablespoons cornstarch
1/2 cup sugar
2 tablespoons white vinegar
1 package (8 ounce) cream cheese
1 container (9 ounce) Cool Whip
1/2 bag mini marshmallows

Directions

1. Drain one large can of crushed pineapple juice into a sauce pan.

2. Add eggs, cornstarch, sugar and white vinegar.

3. Cook on medium heat until mixture is thick.

4. Pour into a large bowl and mix in cream cheese, mix well.

5. Stir in cool whip and crushed pineapple. Mix well.

6. Then add mini marshmallows.

7. Refrigerate 24 hours before serving.

8. Keep in the refrigerator covered.