24 hour fruit salad with marshmallows and sour cream
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.
24 hour fruit salad with marshmallows and sour cream
Instructions. Add mini marshmallows, mandarin oranges, pineapple tidbits/chunks, maraschino cherries, and sweetened coconut flakes to a large bowl. Gently fold in whipped topping. Add a little cherry juice from the cherries jar to make the fruit salad pink. Stir to combine, then refrigerate at least 1 hour.
24 hour fruit salad with marshmallows and sour cream
Directions. In a large transparent bowl, layer lettuce, celery, bell peppers, onions, peas, mayonnaise, sugar and cheese. Sprinkle bacon bits evenly over the top of the salad. Cover bowl, and refrigerate for 24 hours before serving. I Made It.
24 hour fruit salad with marshmallows
Add miniature marshmallows and powdered sugar and stir to combine. Chop the pecans and add to the mixing bowl. Add sour cream and stir to fully combine. Store in the refrigerator for at least 12 hours, and preferably 24 hours before serving. Stir just before serving.
24 hour fruit salad with marshmallows and sour cream
Instructions. In the bottom of a double boiler, bring 1 inch water to simmer. Combine eggs, lemon juice, and sugar in top of double boiler and cook until thickened, about 10 to 12 minutes. Remove from heat and cool completely. Using a standing mixer or electric hand mixer, whip heavy cream until stiff peaks form.
24 hour fruit salad with marshmallows and sour cream
Whipped Cream. In a separate mixing bowl, use the hand or stand mixer to beat heavy cream until stiff peaks form. Do not over beat. Fold whipped cream mixture into the rest of the ingredients. Cover and refrigerate for 24 hours. Serve as a salad or dessert. Keyword custard, fruit cocktail, marshmallow, whipped cream.
24 hour fruit salad with marshmallows and sour cream
How To Make family favorite 24 hour fruit salad. 1. Drain pineapple chunks in a colander over a small bowl and reserve 4 tablespoons of pineapple syrup. 2. To make custard for fruit salad: In a small heavy saucepan, combine reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. *Note: as a rule, I used apple cider.
24 hour fruit salad with marshmallows and sour cream
1 cup sour cream (optional) 10 oz. bag miniature marshmallows. 2 cups sweetened whipped cream. Directions: In a larger bowl, combine the fruit, coconut, and pecans with sour cream. Fold in marshmallows and sweetened whipped cream. Cover and refrigerate for 24 hours. Note: You can leave the sour cream off and add more whipped cream.
24 hour fruit salad with marshmallows and sour cream
Combine the eggs, sugar, orange juice, and vinegar in a small saucepan. Mix well and cook over medium heat, stirring constantly, until the mixture thickens. Remove from the heat and stir in the butter and salt. Let cool before folding in the sour cream. Refrigerate the dressing while preparing the fruit salad.
24 hour fruit salad with marshmallows and sour cream
When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas. The Spruce Eats / Teena Agnel. Gently fold in the whipped cream. The Spruce Eats / Teena Agnel. Pour the salad into a serving bowl and cover. Chill for 24 hours. The Spruce Eats / Teena Agnel. Serve and enjoy.
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24 hour fruit salad with marshmallows and sour cream
Step 1: Drain pineapple and mandarin oranges, catching the juice in a clean bowl. Combine the pineapple and orange juice, and then measure out 1 cup of the mixed juices. Pour 1 cup of juice into a medium saucepan. Step 2: Add lemon juice, granulated sugar, and cornstarch to the juice mixture, and whisk.
24 hour fruit salad with marshmallows
1. In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool. 2. In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
24 hour fruit salad with marshmallows and sour cream
Preparation. In a pan over medium heat, beat the eggs, sugar, and vinegar or lemon juice until thick. Remove from heat and let cool. In a large bowl, mix together oranges, pineapple, marshmallows, and cherries. Add cooled egg mixture and stir to combine. Gently stir in whipped cream and chill 24 hours. Serve and enjoy!
24 hour fruit salad with marshmallows and sour cream
When the custard is cold, fold in the pineapple tidbits, remaining marshmallows, and grapes, if using. 5. Done. Then beat the cream with the powdered sugar until stiff. Fold into the salad. Then fold in the mandarin oranges. 6. Done. Spoon the salad into a serving bowl, cover, and chill for 24 hours before serving.
24 hour fruit salad with marshmallows and sour cream
In a double boiler, whisk together the custard ingredients and cook until thickened. Cool. Put the fruit (except for bananas) and marshmallows in a large bowl. Whip the cream, add the custard sauce and mix until combined. Add the whipped cream mixture to the fruit. Toss gently to coat and refrigerate overnight.
24 hour fruit salad with marshmallows and sour cream
directions. The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day. On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed. Mix the pudding mix and milk together until thick.
