Sweet & savory country cooking from my table to yours!


Pineapple Salad



When I was a kid my mom made this wonderful fruit salad every year as part of our Christmas meal.  However, it was so good that I would leave it to the last thing left on my plate and eat it as dessert.  I sometimes called it Christmas Salad, because that’s when my mom always fixed it.  It’s light and delicious and a break from all of the other heavy sweet treats, if ya know what I mean.  I meant to post this delicious recipe for Christmas, but it was a little late by the time I got it made.  Therefore, I thought I’d go ahead and post it for New Years.  If you’re fixing a New Year’s Eve dinner, this would be a wonderful addition to the meal.  Kids and adults will love this light but yummy fruit salad and it’s so easy to make.

Here’s how I made this delicious and easy salad…


I started by combining some miniature marshmallows, pineapple juice and cornstarch together in a medium saucepan…


I heated the mixture over medium heat, while constantly stirring, until the marshmallows had melted.  I removed the pan from the heat and placed it in my freezer to cool…


While it was cooling, I poured some heavy whipping cream into a large mixing bowl…


And whisked it on high until it was nice and thick…


Then I added the chilled marshmallow mixture, some pineapple tidbits and Maraschino cherries to the bowl…


And I gently folded them into the whipped cream…


And lastly, I spooned the mixture into a bowl and decorated the top with additional Maraschino cherries.  I placed it in my refrigerator overnight before serving it.  It needs to be chilled for at least a couple of hours…


Make this light and yummy salad.  You’ll think you’re eating dessert!




Pineapple Salad

  • Author: Cindy Gibbs @ My Country Table
  • Prep Time: 10
  • Cook Time: 5
  • Total Time: 15


A light and creamy fruit salad with pineapple tidbits and Maraschino cherries.


  • 1 can, 20 ounces, pineapple tidbits in juice, drain and reserve juice
  • 2 cups miniature marshmallows or 24 large
  • 2 teaspoons cornstarch
  • 2 small jars, 10 ounces each, Maraschino cherries, red or green, reserve a few to garnish the top
  • 1 pint or 2 cups Heavy whipping cream


  1. Combine the reserved pineapple juice, marshmallows and cornstarch in a medium saucepan. Heat over medium heat, while stirring constantly, until the marshmallows have melted. Remove from heat and place in a freezer to cool completely.
  2. Pour the whipping cream into a large mixing bowl. Using an electric mixer, whisk on low speed, gradually turning to high speed and whisk until the whipping cream forms stiff peaks.
  3. Add the cooled marshmallow mixture, pineapple tidbits and cherries and fold in gently. Spoon into a serving bowl. Garnish the top with the reserved cherries.
  4. Refrigerate overnight or for at least two hours before serving. Refrigerate leftovers.


  • Serving Size: 10