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.
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