Overnight Fruit Salad Recipe 445

CREAMY OVERNIGHT FRUIT SALAD

Steps:

• In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
• 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.
• In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.

OVERNIGHT FRUIT SALAD

Steps:

• 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.

OVERNIGHT FRUIT SALAD

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.

24 HOUR FRUIT SALAD

Steps:

• 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. Fold in cooled custard sauce until combined.
• In a large bowl, add grapes, pineapple, oranges, cherries, marshmallows, and banana. Pour cream sauce over and stir to combine. Refrigerate at least 8 hours or up to 24 hours before serving.

24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE

Steps:

• Gather the ingredients.
• Drain the juices from the canned fruits and set the fruit aside. Pour the juices into a glass measuring cup. Add enough water to the combined juices, if necessary, to measure 1 1/2 cups.
• Combine the eggs, flour, sugar, and the juice mixture in a heavy saucepan and beat very well with a wire whisk . You want to beat enough that the mixture is foamy.
• Cook the custard over medium heat, stirring it constantly with a wire whisk, until thick and boiling. You want to make sure that the mixture is thick enough so the salad will be thick.
• Remove the saucepan from the heat, stir in the lemon juice with a wire whisk, cover, and chill the custard in the refrigerator until cold, about 4 to 5 hours.
• When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas.
• Gently fold in the whipped cream.
• Pour the salad into a serving bowl and cover. Chill for 24 hours.
• Serve and enjoy.