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24 Hour Fruit Salad




Source of Recipe


Internet


List of Ingredients




1 cn Pitted Sweet Cherries
2 cn Pineapple Chunks in Juice
3 Oranges
1 c Mini Marshmallows
2 lg Eggs, beaten
2 tb Sugar
2 tb White Vinegar
2 tb Pineapple Juice, from chunks
1 tb Margarine or Butter
3/4 c Heavy Cream


Recipe



Heat eggs, sugar, vinegar, pineapple juice, margarine, and salt just to
boiling in a 1-quart saucepan over medium heat, stirring constantly; cool.
Beat heavy cream in chilled bowl with electric mixer on high speed until
stiff. Fold into chilled mixture.

Drain the cherries and pineapple. Cut the oranges into small chunks.
Gently toss the prepared whipped cream dressing and the cherries,
pineapples, oranges, and mini marshmallows in a large plastic or glass
bowl. Cover and refrigerate at least 12 hours to blend flavors but no
longer then 24 hours. Cover and refrigerate any remaining salad.