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24 hour Fruit Salad Recipe

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This recipe for 24 hour Fruit Salad, by , is from Margaret Dorothea Landon Schoenherr, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Margaret Landon
Category:
Category:
Ingredients:  
Ingredients:  
40 marshmellows
1 bunch celery (inner ring or two)
1 can of white cherries, pitted (Light cherries)
1 can crushed pineapple
2 pounds of green grapes or can of fruit cocktail
1 cup pecans, fine cut
Directions:
Directions:
Mix together and add the following dressing:
1/2 cup sugar
4 egg yokes
juice of 1 lemon
1/2 cup coffee creamer

Cook until thick. Stir constantly as it burns easily. Cool before adding to salad. Add 1/2 pint of stiffly whipped whipping cream. Let stand 24 hours in refrigerator.
Number Of Servings:
Number Of Servings:
20

 

 

 

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