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24-Hour Salad Recipe

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This recipe for 24-Hour Salad, by , is from Palatinate Chapter Daughters of the American Revolution, 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:  
Nancy Black
Category:
Category:
Ingredients:  
Ingredients:  
1 large can pineapple bits
1 pound marshmallows, cut or use miniatures
1/4 pound sliced almonds (optional)
1/2 pint whipping cream

Dressing:

3 egg yolks
1-1/2 Tablespoons sugar
1/2 teaspoon salt
1/2 cup milk
1 Tablespoon flour
2 Tablespoon vinegar
Directions:
Directions:
Cook and stir dressing until smooth; cool.
In separate bowl, combine pineapple, marshmallows and sliced almonds.
Beat whipping cream until thick and fold it into the pineapple mixture.
Cover and refrigerate overnight.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes prep time plus overnight set time
Personal Notes:
Personal Notes:
Associate Member from Green Mountain Boys Chapter (San Antonio, Texas)

This can be a dessert, served in individual cups and topped with a few almond slices.

 

 

 

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