Twenty-Four-Hour Fruit Salad |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
1 (20-ounce) can crushed pineapple in juice, undrained |
1 (16 1/2-ounce) can pitted white cherries, drained |
1 (11-ounce) can mandarin oranges, drained |
3 egg yolks, lightly beaten |
2 tablespoons sugar |
2 tablespoons white vinegar |
1 tablespoon butter |
1/4 teaspoon salt |
2 1/2 cups miniature marshmallows |
1 cup whipping cream, whipped |
Directions:
1. Drain pineapple, reserving 2 tablespoons juice. Combine pineapple, cherries, and oranges; chill.
2. Combine reserved juice, egg yolks, and next 4 ingredients in a saucepan; cook over medium heat, stirring constantly, until mixture boils and thickens (about 5 minutes). Cool completely.
3. Stir fruit into egg yolk mixture; fold in miniature marshmallows and whipped cream, and chill for 24 hours.
|
|