Ingredients
1/3 cup sugar1/4 cup cornstarch1/4 teaspoon salt1 cup unsweetened pineapple juice1/4 cup orange juice3 tablespoons lemon juice2 large eggs, lightly beaten6 ounces cream cheese, softened1 medium head cabbage, shredded2 large carrots, shredded1 can (8 ounces) crushed pineapple, drained1 cup miniature marshmallowsCarrot curls, optional
Preparation
In a saucepan, combine the first 6 ingredients until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir a small amount into the eggs. Return all to saucepan, stirring constantly. Cook and stir until mixture reaches 160°. Cool for 5 minutes. Stir in cream cheese until melted. Refrigerate.
In a large salad bowl, combine the cabbage, carrots, pineapple and marshmallows. Add dressing; toss to coat. Garnish with carrot curls if desired.
