Springfield Cash & Carry Recipes
https://www.springfieldcashncarry.com/Recipes/Detail/4244/Overnight_Fruit_Salad
Overnight Fruit Salad
Yield: 12-16 servings
Ingredients
| 3 |
|
eggs, beaten
|
|
|
| 1/4 |
cup |
sugar
|
|
|
| 1/4 |
cup |
vinegar
|
|
|
| 2 |
tablespoons |
butter or margarine
|
|
|
| 2 |
cups |
green grapes
|
|
|
| 2 |
cups |
miniature marshmallows
|
|
|
| 1 |
can |
(20 oz.) pineapple chunks, drained
|
|
|
| 1 |
can |
(15 oz.) mandarin oranges, drained
|
|
|
| 2 |
|
medium firm bananas, sliced
|
|
|
| 2 |
cups |
whipping cream, whipped
|
|
|
| 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.
Please note that some ingredients and brands may not be available in every store.
Springfield Cash & Carry Recipes
https://www.springfieldcashncarry.com/Recipes/Detail/4244/Overnight_Fruit_Salad