Overnight Fruit Salad

15 ingredients
11 steps

Ingredients

  • 2 large eggs, beaten
  • 2 tablespoons sugar
  • 2 tablespoons lemon juice
  • 2 tablespoons reserved pineapple juice (see below)
  • 1 tablespoon margarine or 1 tablespoon butter
  • 1 dash salt
  • 3/4 cup heavy whipping cream
  • 1 (16 1/2 ounce) can pitted royal anne or queen anne sweet cherries, drained (I prefer two cans)
  • 2 (15 1/4 ounce) cans pineapple chunks in juice, drained (reserve juice)
  • 2 tablespoons pineapple juice, reserved from the pineapple
  • 2 (11 ounce) cans mandarin orange segments, drained
  • 1 cup miniature marshmallow (or one bag)
  • 1 sliced banana, to taste (optional)
  • 1 cup nuts, coarsely chopped, depending on whether you like the crunch of nuts in your fruit salad (mixed in or sprinkled on top) (optional)
  • 1 cup maraschino cherry, to taste, for garnish, pretty sprinkled over the top since this is a very white-looking dish (optional)

Directions

  1. 1
    Prepare cooked Dressing:
  2. 2
    Heat first 6 ingredients just to boiling in 1-quart saucepan over medium heat, stirring constantly.
  3. 3
    Let it cool while you beat the whipping cream.
  4. 4
    Beat whipping cream in chilled medium bowl with electric mixer on high speed until it's stiff.
  5. 5
    Fold a spoonful of the cooled egg mixture into into the whipped cream.
  6. 6
    Fold the rest of the cooled egg mixture into the whipped cream.
  7. 7
    If you add the hot egg mixture all at once into the whipped cream, it will curdle; trust me on this.
  8. 8
    Add fruit& nuts to the dressing.
  9. 9
    Refrigerate at least 12 hours to blend flavors.
  10. 10
    Garnish with Maraschino cherries.
  11. 11
    Garnish with nuts if you choose to use the nuts as a garnish rather than an ingredient, or both as I do.

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