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24 Hour Fruit Salad Recipe

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This recipe for 24 Hour Fruit Salad, by , is from Activity Directors Collaborate in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
The Priebe Family
Added: Saturday, September 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
2 tablespoons cornstarch
1/4 cup sugar
1 cup pineapple syrup, add water to make a cup if needed
2 egg yolks, slightly beaten
1 cup whipping cream
2 1/2 cups pineapple tidbits
1/2 cup walnuts (optional)
1/4 pound miniature marshmallows
3-4 bananas, sliced
2 cups red and/or green grapes

Directions:
Directions:
Combine cornstarch and sugar. Mix well. Add syrup and stir. Cook on very low heat, stirring constantly until thick. Add 2 tablespoons of hot mixture to egg yolks. Stir well and return to hot mixture. Cook for 2 minutes longer. Cool thoroughly. Whip the cream. Add to cooled custard. Add remaining ingredients, except bananas. Refrigerate. Add bananas just before serving so they don't turn brown. Garnish with halved marachino cherries if desired.

Personal Notes:
Personal Notes:
We're not sure why this is called 24 Hour Fruit Salad because it doesn't last that long! This was made for every Priebe Family gathering.

 

 

 

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