This is my daughter Jenny's favorite at holidays - especially Easter. My Aunt Winnie would always bring it for all of our family gatherings. Jenny would not know when her little tummy had had enough and therefore my daddy named it "Eat Till You Puke Salad". Not the most health conscious, but definitely the yummiest fruit salad ever. 24 Hour Fruit Sald 4 egg yolks, beaten juice of one lemon 1/2 cup milk 1 16 oz bag of miniature marshmallows 1 lb seedless grapes- halved 1 29 oz can pineapple chunks-drained 1/2 cup chopped pecans 1/2 pint whipping cream-whipped with a few tablespoons sugar Combine egg yolks, lemon juice, and milk in top of a double boiler. Cook, stirring constantly, until thickened. Cool. Combine marshmallows, grapes, pineapple, nuts, and cooked mixture, blending well. Refrigerate overnight. Fold in whipped cream and chill several hours. Enjoy!
Sunday, March 27, 2011
24 Hour Fruit Salad For Spring
This is my daughter Jenny's favorite at holidays - especially Easter. My Aunt Winnie would always bring it for all of our family gatherings. Jenny would not know when her little tummy had had enough and therefore my daddy named it "Eat Till You Puke Salad". Not the most health conscious, but definitely the yummiest fruit salad ever. 24 Hour Fruit Sald 4 egg yolks, beaten juice of one lemon 1/2 cup milk 1 16 oz bag of miniature marshmallows 1 lb seedless grapes- halved 1 29 oz can pineapple chunks-drained 1/2 cup chopped pecans 1/2 pint whipping cream-whipped with a few tablespoons sugar Combine egg yolks, lemon juice, and milk in top of a double boiler. Cook, stirring constantly, until thickened. Cool. Combine marshmallows, grapes, pineapple, nuts, and cooked mixture, blending well. Refrigerate overnight. Fold in whipped cream and chill several hours. Enjoy!
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