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Twenty-Four Hour Salad |
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Serves: 6 Print this Recipe2 tablespoons sugar Pinch salt 4 eggs yolk 1/3 cup cream 1 cup cream whipped 2 cups pineapple chunks drained 2 cups pitted dark sweet cherries Royal Ann, drained 20 marshmallows quartered or 1 1/2 cups miniature marshmallows 1 1/2 cups almonds blanched sliced, toasted (reserve 1/2 cup) Combine sugar, salt, egg yolks, and 1/3 cup cream in a medium saucepan. Cook over low heat, stirring constantly, until mixture thickens. Cool. Stir in whipped cream. Combine pineapple chunks, cherries, marshmallows, and 1 cup almonds. Fold dressing into fruit mixture. Refrigerate 18 to 24 hours. Just before serving, fold in reserved 1/2 cup almonds. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
Cucumber-Onion Salad Cucumbers And Sour Cream Herbed Potato Salad Jellied Chicken Salad Kidney Bean Salad Lime Gelatin Salad Marinated Vegetable Salad Perfection Salad Shell Salad Summer Macaroni Salad Twenty-Four Hour Salad |
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