Favorite Marshmallow Fruit Salad
The cooked custard dressing for this salad is uniquely delicious. Mixing in marshmallow halves with the fruit makes each serving light, fluffy and fun!
-Beverly Wade
Park Forest, Illinois18 ServingsPrep: 20 min. + chilling
Ingredients
- 1 package (16 ounces) large marshmallows, halved
- 3 egg yolks, beaten
- 1/2 cup milk
- 1/8 teaspoon ground mustard
- 1 cup heavy whipping cream
- 2 teaspoons confectioners' sugar
- 1 teaspoon vanilla extract
- 1 can (20 ounces) pineapple chunks, drained
- 1 can (15 ounces) mandarin oranges, drained
- 3 cups sliced fresh strawberries
- 1 cup fresh blueberries
- 1/2 cup chopped pecans
Directions
- Place marshmallows in a large bowl; set aside. In a saucepan, whisk
- the egg yolks, milk and mustard. Cook and stir over medium heat
- until mixture reaches 160° and coasts the back of a metal spoon.
- Cool for 5 minutes. Stir into marshmallows.
- In a bowl, beat the cream, confectioners' sugar and vanilla on medium
- speed until soft peaks form. Fold into marshmallow mixture. Add
- fruit; gently toss to coat. Cover and refrigerate for at least 3
- hours. Just before serving, stir in pecans. Yield: 18 servings.