OVERNIGHT FRUIT SALAD

Overnight Fruit Salad image

I don't remember where I originally got this recipe, but I've made it many times beginning mid-1960's. For months I've been searching for the recipe to post it. Then today it showed up in my e-mail from a daily recipe site. I've added to the ingredients and directions. The original recipe called for one can of cherries, so that's what I listed in the ingredients, but I prefer two cans of cherries. Look for Royal Ann or Royal Cherries. If you sub a different kind of cherries or other fruit I have no idea how it will turn out. The original recipe didn't call for bananas. I always use 2 or 3 bananas. Leave out them out if you don't like them. Same for the nuts. Be SURE to make this a minimum of 12 hours before serving - 24 hours is better. The first time I made it was for a family gathering. I tasted it right away - it was terrible. The next day it was great. What a difference a day makes! As you can tell from the ingredients, this is sweet.

Provided by Ann Marie F

Categories Oranges

Time P1DT20m

Yield 8 serving(s)

Number Of Ingredients 15

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Ingredients

2 large eggs, beaten
2 tablespoons sugar
2 tablespoons lemon juice
2 tablespoons reserved pineapple juice (see below)
1 tablespoon margarine or 1 tablespoon butter
1 dash salt
3/4 cup heavy whipping cream
1 (16 1/2 ounce) can pitted royal anne or queen anne sweet cherries, drained (I prefer two cans)
2 (15 1/4 ounce) cans pineapple chunks in juice, drained (reserve juice)
2 tablespoons pineapple juice, reserved from the pineapple
2 (11 ounce) cans mandarin orange segments, drained
1 cup miniature marshmallow (or one bag)
1 sliced banana, to taste (optional)
1 cup nuts, coarsely chopped, depending on whether you like the crunch of nuts in your fruit salad (mixed in or sprinkled on top) (optional)
1 cup maraschino cherry, to taste, for garnish, pretty sprinkled over the top since this is a very white-looking dish (optional)

Steps:

Prepare cooked Dressing:.
Heat first 6 ingredients just to boiling in 1-quart saucepan over medium heat, stirring constantly.
Let it cool while you beat the whipping cream.
Beat whipping cream in chilled medium bowl with electric mixer on high speed until it's stiff.
Fold a spoonful of the cooled egg mixture into into the whipped cream.
Fold the rest of the cooled egg mixture into the whipped cream.
If you add the hot egg mixture all at once into the whipped cream, it will curdle; trust me on this.
Add fruit& nuts to the dressing.
Refrigerate at least 12 hours to blend flavors.
Garnish with Maraschino cherries.
Garnish with nuts if you choose to use the nuts as a garnish rather than an ingredient, or both as I do.

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