Twenty-Four Hour Fruit Salad

Ingredients:

• 1 (16 1/2 oz.) can pitted sweet cherries, drained
• 2 (15 1/4 oz.) cans pineapple chunks in juice, drained and 2 Tbsp. juice reserved
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• 3 oranges, cut into small chunks or 2 (11 oz.) cans (mandarin orange segments, drained, can be substituted for the oranges)
• 1 cup miniature marshmallows

Whipped Cream Dressing:

• 2 large eggs, beaten
• 2 Tbsp. sugar
• 2 Tbsp. lemon juice
• 2 Tbsp. reserved pineapple juice
• 1 Tbsp. margarine or butter
• dash of salt
• 3/4 cup heavy whipping cream

Directions:

Prepare Whipped Cream Dressing. "Gently" toss dressing and remaining ingredients in large glass or plastic bowl. Cover and refrigerate at least 12 hours to blend flavors but no longer than 24 hours. Cover and refrigerate any remaining salad.

Heat all ingredients except whipping cream just to boiling in 1 quart saucepan over medium heat; stirring constantly; cool. Beat whipping cream in chilled medium bowl with electric mixer on high speed until stiff. Fold in egg mixture.

By Irishwitch from Aurora, CO