••••OVERNIGHT FRUIT SALAD🍊🍌🍇🍍🥙🍚🥗🍳🥚!!••••

(Source: tasteofhome.com & Eileen Duffeck, Lena, Wisconsin)

••••OVERNIGHT FRUIT SALAD!!

 

TOTAL TIME: Prep: 30 min. + chilling

MAKES:12-16 servings

Ingredients

• 3 large eggs, beaten
• 1/4 cup sugar
• 1/4 cup vinegar
• 2 tablespoons butter
• 2 cups green grapes
• 2 cups miniature marshmallows
• 1 can (20 ounces) pineapple chunks, drained
• 1 can (15 ounces) mandarin oranges, drained
• 2 medium firm bananas, sliced
• 2 cups heavy whipping cream, whipped
• 1/2 cup chopped pecans

 

Directions

1. 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. 
2. 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. Yield: 12-16 servings.  

Originally published as Overnight Fruit Salad in Taste of Home February/March 1999, p33

Nutritional Facts

1/2 cup: 244 calories, 16g fat (8g saturated fat), 84mg cholesterol, 44mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 3g protein.