Holiday Pineapple Grape Salad Recipes

Steps:

• Drain the pineapple, reserving 2 tablespoons juice; set pineapple aside. In a bowl, beat juice, cream cheese and mayonnaise until fluffy. Stir in pineapple, marshmallows and grapes. Fold in whipped cream. Serve immediately or refrigerate.

Steps:

• 1. Mix together the prepared fruit and marshmallows
• 2. SAUCE: Put ingredients for sauce in double boiler and cook until thickened (if you don't have a double boiler, cook over low heat, as it burns very quickly). After it has thickened, let it cool about 15 minutes
• 3. Pour the cooled sauce over the fruit, mix well, and put in refrigerator for 24 hours
• 4. The next day whip the cream to stiff peaks, fold into the fruit / sauce mixture and serve. No need to sweeten the cream, the fruit is plenty sweet already.
• 5. I found this very old handwritten recipe (pictured) on the internet and noticed it had mustard in the sauce.... just had to share that little bit of oddity, too. LOL Who knows you might want to try it!!

Steps:

• Drain pineapple juice into a saucepan. Add margarine and lemon juice; cook over medium heat until margarine is melted. In a small bowl, combine cornstarch and water until smooth; stir into juice mixture. Bring to a boil; boil and stir for 2 minutes. Reduce heat; add sweetener. Cool to room temperature, about 30 minutes. In a large bowl, combine pineapple, apples, grapes and poppy seeds. Add the dressing; toss to coat Cover and chill for at least 1 hour. Just before serving, gently toss in pecans.