Lena Rindlesbacher (Grandpa Mel’s Mother) brought this recipe into our family and since then it has been enjoyed for generations. Grandpa Mel was very particular about the apples being cut in tiny pieces. We grew up having this salad at Thanksgiving dinner.
5 Bananas
7 Gala or Fuji apples
1 Pint whipped cream
1 tsp. Vanilla
1/4 c. powdered sugar
1 medium sized can of crushed pineapple (drained, save juice)
1 tsp. cornstarch
In a small saucepan place pineapple juice and cornstarch. Bring to a boil, stirring constantly with a wire whisk. Cool in refrigerator (this can be done ahead of time the night before). In the mean time, whip cream with hand mixer until it begins to thicken then add powdered sugar and vanilla and cooled pineapple sauce until it forms soft peaks. Place whipped cream in refrigerator. Cut up bananas in quarters and then slice. Cube apples finely. As you are cutting apples you can place them in a bowl with crushed pineapples so that they cover the apples and bananas (the acid keeps them from turning brown). Make sure the bananas, apples and pineapples are well tossed. Toss with whipped cream mixture. Serve on a salad plate on top leaf lettuce and garnish with a dollop of whip cream, half cherry and chopped pecans or toasted almonds.
It looks Tasty Thanksgiving gifts
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