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24 Hour Fruit Salad
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Recipe Information
Vicky Bryant (from Taste of Home Magazine)

Serves/Makes:12 or more servings

  • 3 eggs, beaten
  • 1/4 cup (60 ml) sugar
  • 1/4 cup (60 ml) vinegar
  • 2 Tbsp (30 ml). butter or margarine
  • 2 cups (475 ml) green grapes
  • 2 cups (475 ml) miniature marshmallows
  • 1 can (20 oz (560 grm).) pineapple chunks, drained
  • 1 can (15 oz (420 grm).) Mandarin oranges, drained
  • 2 medium firm bananas, sliced
  • 2 cups (475 ml) whipping cream, whipped - sweetened to your personal taste
  • 1/2 cup (125 ml) chopped pecans
  • In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160 degrees (70 C.).
  • Remove from 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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