Source:

Vicky Bryant (from Taste of Home Magazine)

Serves/Makes:12 or more servings

Ingredients

• 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

Preparation

• 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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