Overnight Fruit Salad

Yield: 12-16 servings

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Ingredients

check eggs, beaten 3 eggs, beaten

check sugar 1/4 cup sugar

check vinegar 1/4 cup vinegar

check butter or margarine 2 tablespoons butter or margarine

check green grapes 2 cups green grapes

check miniature marshmallows 2 cups miniature marshmallows

1 can (20 oz.) pineapple chunks, drained

1 can (15 oz.) mandarin oranges, drained

check medium firm bananas, sliced 2 medium firm bananas, sliced

check whipping cream, whipped 2 cups whipping cream, whipped

check chopped pecans 1/2 cup chopped pecans

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Directions:

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.

Please note that some ingredients and brands may not be available in every store.