Overnight Fruit Salad

By cindygwest

Ingredients

• 3 large eggs, beaten
• 1/4 cup sugar
• 1/4 cup vinegar
• 2 tablespoons butter
• 2 cups green grapes
• 2 cups miniature marshmallows
• 1 can (20 ounces) pineapple chunks, drained
• 1 can (15 ounces) mandarin oranges, drained
• 2 medium firm bananas, sliced
• 2 cups heavy whipping cream, whipped
• 1/2 cup chopped pecans

Details

Adapted from tasteofhome.com

Preparation

Step 1

In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. 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: 12-16 servings.