2 (20 oz. ea.) cans crushed pineapple in heavy syrup (Dole)
1 (16 oz.) bag mini marshmallows (Jet-Puffed)
1/2 cup sugar
2 eggs, beaten well
1 cup chopped toasted pecans

TO MAKE THE CUSTARD SAUCE:

Drain and save the juice from the pineapple. Press the juice out so the pineapple is as dry as possible to avoid watering down the salad.

In a small saucepan, combine the pineapple juice, sugar and the beaten eggs. On medium heat, cook the sauce, stirring constantly, until it just comes to a boil. Take it off the heat immediately and let it cool. The sauce will thicken as it cools.

Refrigerate and cool the sauce before mixing with the other ingredients.

ASSEMBLE THE SALAD:

In a large bowl mix the drained pineapple, marshmallows and pecans. Add the cooled custard sauce and mix. Refrigerate for a while.

Note: This is best made the night before so the flavors meld together.

Submitted by: Sondra Burger