24 Hour Salad

12 ingredients
7 steps

Ingredients

  • 1 (20 1/2 ounce) can pineapple tidbits, drained,reserving 2 tablespoons of the syrup
  • 3 egg yolks, slightly beatem
  • 2 tablespoons sugar
  • 2 tablespoons vinegar
  • 1 tablespoon butter
  • 1 dash salt
  • 1 (16 ounce) canpitted light sweet cherries, drained
  • 1 (11 ounce) can mandarin orange segments, well drained
  • 14-12 cup maraschino cherry, cut in half and well blotted
  • 2 cups miniature marshmallows
  • 1 cup whipping cream
  • toasted coconut

Directions

  1. 1
    Combine the egg yolks, reserved syrup, sugar, vinegar, margarine and dash of salt in the top of a double boiler.
  2. 2
    Place over hot, not boiling, water; cook, stirring constantly, until mixture thickens slightly and barely coats a spoon (about 12 minutes).
  3. 3
    COOL to room temperature.
  4. 4
    Combine pineapple tidbits, sweet cherries, mandarin orange segments, maraschino cherries and miniature marshmallows in large bowl.
  5. 5
    Pour cooked mixture over fruit mixture and mix gently.
  6. 6
    Whip the whipping cream to firm peaks and fold into fruit mixture.
  7. 7
    Turn into serving bowl, top with toasted coconut, cover and chill 24 hours.

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