Easter Fruit Salad

Name: Easter Fruit Salad
Ingredients: 1 can (20 ounces) unsweetened pineapple chunks; 3/4 cup sugar; 2 tablespoons all-purpose flour; 2 eggs, lightly beaten; 1 tablespoon lemon juice; 1 cup heavy whipping cream, whipped; 1 can (11 ounces) mandarin oranges, drained; 1 package (10-1/2 ounces) pastel miniature marshmallows; 1 jar (10 ounces) maraschino cherries, drained and chopped

9 ingredients

2 steps

Ingredients

1 can (20 ounces) unsweetened pineapple chunks
3/4 cup sugar
2 tablespoons all-purpose flour
2 eggs, lightly beaten
1 tablespoon lemon juice
1 cup heavy whipping cream, whipped
1 can (11 ounces) mandarin oranges, drained
1 package (10-1/2 ounces) pastel miniature marshmallows
1 jar (10 ounces) maraschino cherries, drained and chopped

Directions

1

Drain pineapple, reserving juice; set pineapple aside. In a heavy saucepan, combine the sugar, flour, eggs, lemon juice and reserved pineapple juice until smooth. Cook and stir over medium-low heat until mixture is thickened and reaches 160°. Cool to room temperature.
2

Fold in whipped cream. In a large bowl, combine the oranges, marshmallows, cherries and reserved pineapple; fold in cooked dressing. Refrigerate until chilled.