TWENTY-FOUR-HOUR FRUIT SALAD

[chief_cook2]

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INGREDIENTS:
Whipped Cream Dressing (below)
1 can (16 1/2 ounces) pitted sweet cherries, drained
2 cans (15 1/4 ounces each) pineapple chunks in juice,
drained and 2 tablespoons juice reserved
3 oranges, cut into small chunks (or 2 cans (11 ounces ea.)
mandarin orange segments, drained, can be substituted for
the oranges)
1 cup miniature marshmallows

DIRECTIONS:
Prepare Whipped Cream Dressing. "Gently" toss dressing and
remaining ingredients in large glass or plastic bowl. Cover
and refrigerate at least 12 hrs. to blend flavors but no
longer than 24 hours. Cover and refrigerate any remaining salad.

[Jay]

Hi.The recipe sound's very good,but would you have the
ingreds.for the Dressing .
Jay

[Jay]

Hi Marilynn.Here is the recipe for the Whipped Cream Dressing,Just thought I would add it to your post.


FOR WHIPPED CREAM DRESSING:
2 large eggs, beaten
2 tbs sugar
2 tbs lemon juice
2 tbs reserved pineapple juice
1 tbs margarine or butter
dash of salt
3/4 cup heavy whipping cream

DIRECTIONS:
heat all ingredients except whipping cream just to
boiling in 1-quart saucepan over medium heat; stirring
constantly; cool. Beat whipping cream in chilled medium
bowl with electric mixer on high speed until stiff. Fold
in egg mixture.

Yield: 8 servings

[chief_cook2]

Thanks Jay,

You have just saved the day for me. I lost it posting and have been looking for ir for days. Thanks again.

[Jay]

Marilynn.Your welcome.Glad to help when I can.
Have a good evening.
Jay