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2 eggs, slightly beaten 2 tablespoons vinegar 1/4 cup sugar 2 tablespoons butter or margarine 1 (15 1/4-ounce) can pineapple chunks, undrained 2 medium bananas, sliced 1 (11-ounce) can mandarin oranges, drained 1 (16-ounce) can sliced peaches, drained 1 (6-ounce) jar maraschino cherries, drained 1 (7-ounce) package mini-marshmallows 1/2 cup whipping cream, whipped Combine first 4 ingredients in a small saucepan. Cook over medium heat, stirring constantly until thickened; set aside to cool. Drain pineapple, reserving liquid. Add bananas to reserved liquid and toss gently; drain. Combine fruit and marshmallows in a large bowl. Add egg mixture and stir gently. Fold in whipped cream. Pour mixture into a lightly greased 10-inch tube pan; cover and freeze until firm. Let salad stand at room temperature for 20 minutes before serving. Yield: 12-15 servings. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |