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24 Hour Fruit Salad Recipe

by Global Cookbook

Ingredients

1 can Pitted Sweet Cherries 2 can Pineapple Chunks in Juice 3 x Oranges 1 c. Mini Marshmallows 2 lrg Large eggs, beaten

2 Tbsp. Sugar 2 Tbsp. White Vinegar 2 Tbsp. Pineapple Juice, from chunks 1 Tbsp. Margarine or possibly Butter 3/4 c. Heavy Cream

Directions

1. Heat Large eggs, sugar, vinegar, pineapple juice, margarine, and salt just to boiling in a 1-qt saucepan over medium heat, stirring constantly; cold.
2. Beat heavy cream in chilled bowl with electric mixer on high speed till stiff. Fold into chilled mix.
3. Drain the cherries and pineapple. Cut the oranges into small chunks.
4. Gently toss the prepared whipped cream dressing and the cherries, pineapples, oranges, and mini marshmallows in a large plastic or possibly glass bowl. Cover and chill at least 12 hrs to blend flavors but no longer then 24 hrs. Cover and chill any remaining salad.

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