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Twenty-Four-Hour Fruit Salad

Yield 8 servings.

Ingredients

  • 1 (20-ounce) can crushed pineapple in juice, undrained
  • 1 (16 1/2-ounce) can pitted white cherries, drained
  • 1 (11-ounce) can mandarin oranges, drained
  • 3 egg yolks, lightly beaten
  • 2 tablespoons sugar
  • 2 tablespoons white vinegar
  • 1 tablespoon butter
  • 1/4 teaspoon salt
  • 2 1/2 cups miniature marshmallows
  • 1 cup whipping cream, whipped

How to Make It

  1. Drain pineapple, reserving 2 tablespoons juice. Combine pineapple, cherries, and oranges; chill.

  2. Combine reserved juice, egg yolks, and next 4 ingredients in a saucepan; cook over medium heat, stirring constantly, until mixture boils and thickens (about 5 minutes). Cool completely.

  3. Stir fruit into egg yolk mixture; fold in miniature marshmallows and whipped cream, and chill for 24 hours.