Overnight Fruit Salad

Name: Overnight Fruit Salad
Prep time: 30 min
Total time: 30 min
Yield: 16 servings.
Cuisine: North America
Ingredients: 3 large eggs, beaten; 1/4 cup sugar; 1/4 cup white vinegar; 2 tablespoons butter; 2 cups green grapes; 2 cups miniature marshmallows; 1 can (20 ounces) pineapple chunks, drained; 1 can (15 ounces) mandarin oranges, drained; 2 medium firm bananas, sliced; 2 cups heavy whipping cream, whipped; 1/2 cup chopped pecans

TOTAL TIME: Prep: 30 min. + chilling YIELD: 16 servings.

I first tasted this rich, old-fashioned fruit salad at my wedding reception many years ago. The ladies who did the cooking wouldn't share the recipe at the time, but eventually I got it. I've made it for many meals, and our daughters copied the recipe when they married. —Eileen Duffeck, Lena, Wisconsin

Ingredients

3 large eggs, beaten
1/4 cup sugar
1/4 cup white vinegar
2 tablespoons butter
2 cups green grapes
2 cups miniature marshmallows
1 can (20 ounces) pineapple chunks, drained
1 can (15 ounces) mandarin oranges, drained
2 medium firm bananas, sliced
2 cups heavy whipping cream, whipped
1/2 cup chopped pecans

Directions

1. In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool.
2. In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

Nutrition Facts

1/2 cup: 244 calories, 16g fat (8g saturated fat), 84mg cholesterol, 44mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 3g protein.

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