Family Favorite 24 Hour Fruit Salad Food

FAMILY FAVORITE 24 HOUR FRUIT SALAD

Steps:

• 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 vinegar*
• 3. Cook and stir over low heat, whisking or stirring constantly, for about 6 minutes or until the mixture thickens slightly and coats a metal spoon. It may take a little longer than 6 minutes, but when it coats the spoon it is ready. (Yes you will smell the vinegar, but don't worry, the custard will taste delicious). Cool to room temperature.
• 4. In a 3 quart bowl, combine pineapple chunks, fruit cocktail, mixed fruit, and marshmallows.
• 5. Pour custard over; mix fruit mixture gently. (I generally make this up in a glass rectangular baking pan.)
• 6. In a large bowl, to make the whipped cream do the following: Mix 1 envelope of Dream Whip, 1/2 cup cold milk, and 1/2 teaspoon vanilla. Beat on low speed until blended. Then beat on high speed for 4 minutes until topping thickens and form peaks.
• 7. Fold whipped cream into fruit mixture. Cover with some Saran Wrap and refrigerate 24 hours or overnight. Makes 10 to 12 servings.

24 HOUR FRUIT SALAD

Steps:

• 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.
• Fold the whipped cream and pudding together.
• Fold the fruits and marshmallows into the cream and pudding mixture.
• Refrigerate overnight.

24-HOUR FRUIT SALAD WITH COOL WHIP

Steps:

• Drain pineapple, reserving 3/4 cup liquid. Pour reserved liquid into 1-qt. microwaveable measuring cup. Add sugar, lemon juice, cornstarch and egg yolk; mix well.
• Microwave on HIGH 2 to 4 min. or until thickened, stirring every minute. Pour into large bowl; cool.
• Add COOL WHIP to pineapple juice mixture; stir gently until blended. Add crushed pineapple along with all remaining ingredients; mix lightly.
• Refrigerate 24 hours before serving.

24-HOUR SALAD WITH FRUIT AND CUSTARD RECIPE

Steps:

• Gather the ingredients.
• Drain the juices from the canned fruits and set the fruit aside. Pour the juices into a glass measuring cup. Add enough water to the combined juices, if necessary, to measure 1 1/2 cups.
• Combine the eggs, flour, sugar, and the juice mixture in a heavy saucepan and beat very well with a wire whisk . You want to beat enough that the mixture is foamy.
• Cook the custard over medium heat, stirring it constantly with a wire whisk, until thick and boiling. You want to make sure that the mixture is thick enough so the salad will be thick.
• Remove the saucepan from the heat, stir in the lemon juice with a wire whisk, cover, and chill the custard in the refrigerator until cold, about 4 to 5 hours.
• When the custard is cold, fold in the well-drained fruits, marshmallows, and the sliced bananas.
• Gently fold in the whipped cream.
• Pour the salad into a serving bowl and cover. Chill for 24 hours.
• Serve and enjoy.

24 HOUR FRUIT SALAD

Steps:

• 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. Fold in cooled custard sauce until combined.
• In a large bowl, add grapes, pineapple, oranges, cherries, marshmallows, and banana. Pour cream sauce over and stir to combine. Refrigerate at least 8 hours or up to 24 hours before serving.

24 HOUR SALAD

Steps:

• Layer the first four ingredients in the order listed above, starting with lettuce on bottom.
• Mix sugar, mayo, cheese, and salt/pepper.
• Spoon mayo mixture on top of layered ingredients.
• Refrigerate and then toss AFTER 24 hours.
• I like to add frozen peas for color. *Prep time is mostly cutting veggies and cooking bacon, cooking time is refrigeration time.*.

24 HOUR FRUIT SALAD

Steps:

• Dressing: cook beaten eggs, sugar and lemon juice until thickened. Cool. Add to whipped cream.
• Combine dressing, pineapple, marshmallows and grapes.
• Refrigerate for 24 hours (very important).

TANGY 24 HOUR FRUIT SALAD

Steps:

• Drain fruit well.
• In a bowl that can be covered, put fruit and marshmallows; carefully fold in sour cream.
• Sprinkle with coconut.
• Let stand in refrigerator 24 hours before serving.

24 HOUR FRUIT SALAD

Steps:

• Whip together cream cheese and Cool Whip.
• Mix in pineapple, apples, grapes and marshmallows.
• Sprinkle pecans over the top.
• Refrigerate for 24 hours.