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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 10 |
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I am told . . . . . DO NOT use fruit cocktail or Mrs Carey (the mother-in-law of my sister-in-law; the sister of my husband) will come back and haunt you. PREP/COOK TIME does NOT include refrigerated time for the custard. Ingredients:
3 tablespoons sugar |
1 tablespoon flour |
1 cup milk |
1 teaspoon vanilla |
8 ounces heavy whipping cream (half pint) |
29 ounces peaches (canned) |
11 ounces mandarin oranges (canned) |
15 1/4 ounces pears (canned) |
20 ounces pineapple (canned chunk or crushed) |
1 bunch seedless grapes |
5 bananas |
Directions:
1. Day 1 = MAKE THE CUSTARD: Mix flour and sugar, add cold milk. Heat and let boil about 1 minute. Remove from heat - add vanilla & cool. Refrigerate until thickened ï¿1/2 usually OVERNIGHT.
2. DAY 2 = Drain the fruit WELL. Combine drained fruit together in serving bowl.
3. Beat whipping cream until it peaks IMPORTANT!: Fold beaten CREAM INTO the custard (NOT the custard into the cream).
4. Grapes and Bananas are added just prior to mixing the fruit with the dressing. Wash the grapes (off the stem). Peel & slice bananas & add IMMEDIATELY to the salad (to avoid browning).
5. POUR DRESSING OVER FRUIT MIXTURE Gently toss. Refrigerate until serving.
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