24 hour fruit salad with marshmallows

Preparation. In a pan over medium heat, beat the eggs, sugar, and vinegar or lemon juice until thick. Remove from heat and let cool. In a large bowl, mix together oranges, pineapple, marshmallows, and cherries. Add cooled egg mixture and stir to combine. Gently stir in whipped cream and chill 24 hours. Serve and enjoy!

24 hour fruit salad with marshmallows and sour cream

Add miniature marshmallows and powdered sugar and stir to combine. Chop the pecans and add to the mixing bowl. Add sour cream and stir to fully combine. Store in the refrigerator for at least 12 hours, and preferably 24 hours before serving. Stir just before serving.

24 hour fruit salad with marshmallows and sour cream

When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas. The Spruce Eats / Teena Agnel. Gently fold in the whipped cream. The Spruce Eats / Teena Agnel. Pour the salad into a serving bowl and cover. Chill for 24 hours. The Spruce Eats / Teena Agnel. Serve and enjoy.

24 hour fruit salad with marshmallows and sour cream

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.

24 hour fruit salad with marshmallows and sour cream

Add fruit, marshmallows, and almonds and stir gently to combine. Whip the heavy cream to stiff peaks and fold into the fruit mixture. The salad can be eaten immediately, but it is better if you cover the bowl with plastic wrap and refrigerate for 24 hours. Chilling the 24-Hour Salad allows the flavors to blend.

24 hour fruit salad with marshmallows and sour cream

directions. The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day. On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed. Mix the pudding mix and milk together until thick.

24 hour fruit salad with marshmallows and sour cream

How To Make family favorite 24 hour fruit salad. 1. Drain pineapple chunks in a colander over a small bowl and reserve 4 tablespoons of pineapple syrup. 2. To make custard for fruit salad: In a small heavy saucepan, combine reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. *Note: as a rule, I used apple cider.

24 hour fruit salad with marshmallows and sour cream

In a double boiler, whisk together the custard ingredients and cook until thickened. Cool. Put the fruit (except for bananas) and marshmallows in a large bowl. Whip the cream, add the custard sauce and mix until combined. Add the whipped cream mixture to the fruit. Toss gently to coat and refrigerate overnight.

24 hour fruit salad with marshmallows

Combine the drained fruit cocktail, apple, banana, marshmallows, and raspberries in a large bowl. In a separate bowl, whip the cream with the powdered sugar and vanilla using a stand mixer or handheld mixer fitted with a whisk attachment until light and soft. Add the whipped cream to the mixed fruit and marshmallows and fold to combine.

24 hour fruit salad with marshmallows and sour cream

Combine the eggs, sugar, orange juice, and vinegar in a small saucepan. Mix well and cook over medium heat, stirring constantly, until the mixture thickens. Remove from the heat and stir in the butter and salt. Let cool before folding in the sour cream. Refrigerate the dressing while preparing the fruit salad.

24 hour fruit salad with marshmallows and sour cream

Instructions. Add mini marshmallows, mandarin oranges, pineapple tidbits/chunks, maraschino cherries, and sweetened coconut flakes to a large bowl. Gently fold in whipped topping. Add a little cherry juice from the cherries jar to make the fruit salad pink. Stir to combine, then refrigerate at least 1 hour.

24 hour fruit salad with marshmallows

Instructions. Mix together all ingredients in a large bowl. Refrigerate until ready to serve. 1 cup mini marshmallows, 1 cup mandarin oranges, drained, 1 cup whipped topping, 1 cup pineapple chunks, drained, 1 cup fruit cocktail, drained.

24 hour fruit salad with marshmallows and sour cream

1 cup sour cream (optional) 10 oz. bag miniature marshmallows. 2 cups sweetened whipped cream. Directions: In a larger bowl, combine the fruit, coconut, and pecans with sour cream. Fold in marshmallows and sweetened whipped cream. Cover and refrigerate for 24 hours. Note: You can leave the sour cream off and add more whipped cream.

24 hour fruit salad with marshmallows and sour cream

1. In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool. 2. In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.

24 hour fruit salad with marshmallows and sour cream

When the custard is cold, fold in the pineapple tidbits, remaining marshmallows, and grapes, if using. 5. Done. Then beat the cream with the powdered sugar until stiff. Fold into the salad. Then fold in the mandarin oranges. 6. Done. Spoon the salad into a serving bowl, cover, and chill for 24 hours before serving.

24 hour fruit salad with marshmallows and sour cream

Instructions. In the bottom of a double boiler, bring 1 inch water to simmer. Combine eggs, lemon juice, and sugar in top of double boiler and cook until thickened, about 10 to 12 minutes. Remove from heat and cool completely. Using a standing mixer or electric hand mixer, whip heavy cream until stiff peaks form.