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This recipe for 24-HOUR FRUIT SALAD, by , is from The Wesley Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Cindy Wesley
Added: Saturday, May 16, 2009


1 can [20 oz.] pineapple tidbits, undrained
1/2 cup sugar
2 tablespoons lemon juice
1 tablespoon cornstarch
1 egg yolk, lightly beaten
2 cups thawed cool whip whipped topping
1 cup miniature marshmallows
1 medium seedless orange ,peeled, sectioned and halved
1 cup seedless grapes, halved
1/2 cup slivered almonds

Drain pineapple, rederve 3/4 cup of liquid. Pour liquid into 1 quart glass measuring cup. Add sugar, lemon juice, cornstarch and egg yolk; mix well. Microwave on high 2-4 minutes or thickened, stirring every minute. cool.

Add pineapple mixture to whipped topping in large bowl, stir gently until well blended. Add marshmallows, fruit and almonds; mix lightly. cover.

Refrigerate 24 hours. Store leftover salad in fridge.




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