OVERNIGHT FRUIT SALAD

By Shirl

Ingredients

• 3 eggs, beaten
• 1/4 cup sugar
• 1/4 cup vinegar
• 2 tbs. butter or margarine
• 2 cups green grapes
• 2 cups miniature marshmallows
• 1 can (20 ounces) pineapple chunks, drained
• 1 can (l5 ounces) mandarin oranges, drained
• 2 medium firm bananas, sliced
• 2 cups whipping cream, whipped
• 1/2 cup chopped pecans

Preparation

Step 1

In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160 degrees. Remove from the heat; stir in butter. Cool. 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. Yield is 12-16 servings.