Grandma’s Holiday Salad is light, fluffy, and perfectly sweet. A staple side dish at holiday get-togethers!
Today’s recipe from the Week of Thanksgiving Favorites bears a rather unfortunate name: Grandma’s Holiday Salad.
I don’t know about you, but such a name conjures up memories of the funky salads of yesteryear containing odd mixtures of ingredients like lime Jell-O, walnuts, celery and cream cheese.
Served in a refrigerator drawer, if we’re really going to talk about it.
Plus, despite its name, the recipe isn’t even one of my dear Grandmothers’!
To be honest with you, I don’t know who’s Grandma came up with the Heavenly holiday salad that envelops a sweet fruit trio in fluffy homemade pudding and dreamy whipped cream, but my family can’t live without it on Thanksgiving Day.
It is completely lick your plate worthy and, more importantly, definitely not served in a Jello-O mold! ;)
Start by whisking up a couple eggs with sugar and a pinch of salt. This is the start of the creamy, homemade pudding that serves as the base of the salad.
Next dissolve some cornstarch in a wee bit of pineapple juice from a can of crushed pineapple, which you’ll use more of later in the recipe.
The cornstarch will help make the pudding nice and THICK.
After the mixture is whisked up, pour it into a sauce pan and place it onto the stove set to medium heat.
This is where you’ll need to pay attention. :) STARE AT THE PUDDING AND DO NOT TAKE YOUR EYES OFF OF IT FOR A SECOND. Not a single one!
As it heats, the eggs inside will want to scramble. But you won’t let them. You’ll be stirring your Grandma’s Holiday Salad-loving heart out, and instead of scrambled eggs, you’ll have a silky, luscious pudding.
Pour the pudding onto a plate to cool off.
Next, mix the drained, crushed pineapple and cooled pudding into whipped cream, then fold in mini marshmallows, red grapes and banana slices. That’s it. You’re done! :)
Try to save some for the others!
Grandma’s Holiday Salad
1/2 cup sugar
1/4 teaspoon salt
1 Tablespoon cornstarch
1-8oz can crushed pineapple, drained, juice reserved
1 Tablespoon reserved pineapple juice
2 cups cool whip
4 bananas, sliced*
2 cups red seedless grapes
3/4 cup mini marshmallows
- Whisk together eggs, sugar and salt in a bowl. In a separate bowl, dissolve cornstarch in the reserved pineapple juice, then stir into the eggs and sugar.
- Pour the mixture into a small saucepan and turn the heat to medium. Stir quickly and constantly with a spatula until the mixture begins to bubble. If the eggs start to scramble, take the pan off the burner and stir the heck out of it.
- Lower the heat and continue to stir constantly until the mixture is the consistency of a thick pudding, about 5 minutes. Pour onto a plate with a rim to cool.
- Drain the crushed pineapple then stir into the cool whip and cooled pudding. Fold in grapes and marshmallows. *Fold in sliced bananas just before serving.
Cloud. of. pure. love. Light, sweet, silky and completely irresistible, Grandma’s Holiday Salad is, happily, the antithesis of every gloopy salad it may share its name with.
You’ve got to let me know if you try this out this year. You will not be disappointed!!
Tomorrow I’ll be sharing a healthy(er) veggie side dish that I made this weekend. It is so over-the-top delicious that Ben and I housed the entire recipe by ourselves. In one day.
It was supposed to serve 8.