Overnight Fruit Salad

Name: Overnight Fruit Salad
Yield: 16 serves
Ingredients: 3 Eggs (beaten); 1/4 cup Sugar; 1/4 cup Vinegar; 2 tablespoons Butter; 2 cups Grapes; 2 cups Mini Marshmallows; 1 can Pineapple (drained); 1 can Mandarin (drained); 2 Bananas (sliced); 2 cups Cream (whipped); 1/2 cup Pecans (chopped )

Cuisine

Fruit

Servings

serves

Ingredients

3 Eggs beaten
1/4 cup Sugar
1/4 cup Vinegar
2 tablespoons Butter
2 cups Grapes
2 cups Mini Marshmallows
1 can Pineapple drained
1 can Mandarin drained
2 Bananas sliced
2 cups Cream whipped
1/2 cup Pecans chopped

Cuisine

Fruit

Servings

serves

Ingredients

3 Eggs beaten
1/4 cup Sugar
1/4 cup Vinegar
2 tablespoons Butter
2 cups Grapes
2 cups Mini Marshmallows
1 can Pineapple drained
1 can Mandarin drained
2 Bananas sliced
2 cups Cream whipped
1/2 cup Pecans chopped

Instructions

In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160 degrees C, 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.

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