Summer Fruit Salad

Name: Summer Fruit Salad
Ingredients: 13 cup sugar; 4 teaspoons cornstarch; 14 teaspoon salt; 1 cup pineapple juice; 14 cup orange juice; 2 tablespoons lemon juice; 2 eggs, lightly beaten; 2 (3 ounce) packages cream cheese, softened; 2 cups sliced fresh strawberries; 2 cups pineapple tidbits; 1 12 cups green seedless grapes or 1 12 cups red grapes, halved; 1 12 cups diced peaches or 1 12 cups nectarines; 1 cup fresh blueberries or 1 cup raspberries; 14 cup sugar

14 ingredients

14 steps

Ingredients

13 cup sugar
4 teaspoons cornstarch
14 teaspoon salt
1 cup pineapple juice
14 cup orange juice
2 tablespoons lemon juice
2 eggs, lightly beaten
2 (3 ounce) packages cream cheese, softened
2 cups sliced fresh strawberries
2 cups pineapple tidbits
1 12 cups green seedless grapes or 1 12 cups red grapes, halved
1 12 cups diced peaches or 1 12 cups nectarines
1 cup fresh blueberries or 1 cup raspberries
14 cup sugar

Directions

1

DRESSING: In a small saucepan, combine the sugar, cornstarch and salt.
2

Stir in the juices until smooth.
3

Bring to a boil; cook and stir 2 minutes or until thickened.
4

Remove from the heat.
5

Stir a small amount into the eggs; return all to the pan, stirring constantly.
6

Cook and stir until mixture reaches 160F and is thickened.
7

Remove from the heat; cook slightly.
8

In a small mixing bowl, beat cream cheese until smooth.
9

Add juice mixture; mix well.
10

Cover and refrigerate overnight.
11

SALAD: In a large bowl, combine, the fruit.
12

Sprinkle with sugar; toss to coat.
13

Cover and refrigerate overnight
14

Serve in a lettuce-lined bowl &/or Lock-n-Lock with the dressing.