Twenty-four hour fruit salad
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | 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 |
Directions
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.
LYNDA BRASEL
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .