Overnight Fruit Salad

Yield:
12-16 servings

Ingredients:

  1. 3 eggs, beaten
  2. 1/4 cup sugar
  3. 1/4 cup vinegar
  4. 2 tablespoons butter or margarine
  5. 2 cups green grapes
  6. 2 cups miniature marshmallows
  7. 1 can (20 oz.) pineapple chunks, drained
  8. 1 can (15 oz.) mandarin oranges, drained
  9. 2 medium firm bananas, sliced
  10. 2 cups whipping cream, whipped
  11. 1/2 cup chopped pecans
Directions:

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.


TDS 3