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By Robin from Washington, Ia
By
09/26/2007
Robin, I always love your recipes! This one caught my eye in that it is one my family has used for three generations. One of the differences is that we make the sauce in a skillet and just make sure to stir until thick, then let cool completely. It is wonderful over a mixture of one can pineapple tidbits, three sliced bananas, a handful of chopped pecans, and about a cup of marshmallows. My son loves it over kiwi, strawberries, bananas and green seedless grapes. Serve all chilled.
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