Twenty-four hour fruit salad

Yield: 12 Servings

Measure Ingredient
2 \N Eggs; beaten
2 tablespoons Vinegar
4 tablespoons Sugar
2 tablespoons Butter
2 cups White grapes; halved
2 cups Pineapple chunks; drained
2 cups Mandarin oranges; drained
2 cups Miniature marshmallows
1 cup Pecans or almonds
1 cup Red cherries
1 pint Whipped cream or whipped topping

In top of double boiler combine eggs, vinegar, sugar & butter. Cook until thick. After mixture has cooled, fold in whipped cream. Add grapes, pineapple, oranges, marshmallows, nuts & cherries. Refrigerate 24 hours.


From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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