|Ruth Lane Williamson|
Mix together the following ingredients and set aside.
pineapple chunks, quartered
1 pkg. miniature marshmallows
Next, mix together the following ingredients and heat over medium high heat until thickened, stirring constantly.
2 eggs, beaten
4 Tbsp. sugar
2 Tbsp. white vinegar
Add 2 Tbsp. butter to heated mixture, stir, and then let mixture cool. When mixture has cooled, stir in 1/2 pint of fresh whipped cream. Fold this gently into pineapple mixture. Cover and refrigerate for 24 hours.
A big thanks to my cousin, Joy Goins Lewis, granddaughter of Ruth L. Williamson, for sharing this recipe.
Happy Birthday to my precious Aunt Ruth who would have been 96 years old today.
|Ruth Lane Williamson, c. 1940|