Twenty-Four-Hour-Fruit Salad Recipe

Ingredients

 1 egg
 2 tablespoon lemon juice
 2 tablespoon granulated sugar
 ½ cup heavy cream
 whipped
 12 large marshmallows, quartered
 1 cup drained canned pineapple tidbits
 1 cup diced orange
 1 cup seedless grapes
 1 cup sliced bananas
 8 maraschino cherries, quartered
 ½ cup slivered, toasted almonds
 Crisp salad greens

Directions

1

In a double boiler, beat egg with a fork; stir in lemon juice, sugar, salt. Cook, stirring, over hot water about 5 minutes, or until mixture thickens. Remove from heat; cool. Fold in cream, marshmallows, and fruits; refrigerate overnight.

2

To serve, fold in almonds; arrange on greens. Left-overs are delicious if frozen in ice cube trays.

Ingredients

 1 egg
 2 tablespoon lemon juice
 2 tablespoon granulated sugar
 ½ cup heavy cream
 whipped
 12 large marshmallows, quartered
 1 cup drained canned pineapple tidbits
 1 cup diced orange
 1 cup seedless grapes
 1 cup sliced bananas
 8 maraschino cherries, quartered
 ½ cup slivered, toasted almonds
 Crisp salad greens

Directions

1

In a double boiler, beat egg with a fork; stir in lemon juice, sugar, salt. Cook, stirring, over hot water about 5 minutes, or until mixture thickens. Remove from heat; cool. Fold in cream, marshmallows, and fruits; refrigerate overnight.

2

To serve, fold in almonds; arrange on greens. Left-overs are delicious if frozen in ice cube trays.

Twenty-Four-Hour-Fruit Salad Recipe