FROZEN FRUIT SALAD|
2 eggs, beaten
2 Tbsp. sugar
2 Tbsp. vinegar
12 marshmallows, cut in pieces
1/2 pt. whipping cream,
1 (30 oz.) can fruit cocktail,
1/2 c. chopped pecans
Combine beaten eggs, sugar and vinegar in top of double
boiler. Cook over hot (not boiling) water until mixture
thickens. Remove from heat and add marshmallows. Stir until
dissolved. Cool. Fold in whipped cream and fruit cocktail.
Pour into mold and freeze until firm. Can be poured into
1/2-gallon milk carton and sliced.
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