Marshmallow Fruit Salad
Taste of Home
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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, Illinois
SERVINGS: 18
CATEGORY: Salads
METHOD:
TIME: Prep: 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 mixing 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.