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    Overnight Fruit Salad


    Source of Recipe


    Sue Edwards

    List of Ingredients




    Overnight Fruit Salad Recipe


    3 eggs, beaten
    1/4 cup sugar
    1/4 cup vinegar
    2 tablespoons butter
    2 cups green grapes
    2 cups miniature marshmallows
    1 can (20 ounces) pineapple chunks, drained
    1 can (15 ounces) mandarin oranges, drained
    2 medium firm bananas, sliced
    2 cups heavy whipping cream, whipped
    1/2 cup chopped pecans

    Recipe




    In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°.

    Remove from the heat; stir in butter.

    Cool.

    In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat.

    Refrigerate for 4 hours or overnight.

    Just before serving, fold in whipped cream and pecans.

    Yield: 12-16 servings.
 

 

 

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