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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, Illinois
  • Total Time
    Prep: 20 min. + chilling
  • Makes
    18 servings


  • 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


  • 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.
Nutrition Facts
3/4 cup: 203 calories, 9g fat (4g saturated fat), 54mg cholesterol, 24mg sodium, 32g carbohydrate (24g sugars, 1g fiber), 2g protein.

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  • Ceege
    Mar 29, 2015

    The recipe calls for 1/4 tsp. ground mustard. Is this the powdered (spice section) mustard or is it the prepared mustard that you use on hot dogs, etc? Thanks.........

  • TamsC
    Jun 3, 2009

    Took this to a graduation party and got rave reviews. The salad tasted just a little tart to me, so I just added a little more confectioners' sugar. It turned out great!

  • gavingrma_OH
    Apr 18, 2008

    Thank you jeanbeatty,  I like your recipe better.  Sue

  • jeanbeatty
    Apr 18, 2008

    I make this same recipe, only I use 16 oz sour cream instead of heavy cream, and let it sit over night.

  • richiegandy
    Oct 24, 2006

    No comment left

  • katmatpot
    Jun 17, 2006

    No comment left