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Easter Fruit Salad
SUBMITTED by newbie djc, Logan County
“I enjoy serving festive looking dishes for holidays. This is a
good one.”
1 (20 oz.) can pineapple tidbits
3/4 cup sugar
2 tablespoons flour
2 eggs, beaten
1 tablespoon lemon juice
1 cup heavy whipping cream, whipped
1 (11 oz.) can mandarin oranges, drained
1 (10-1/2 oz.) package pastel miniature marshmallows
1 (10 oz.) jar maraschino cherries, drained and chopped
Drain pineapple, reserving juice; set pineapple aside.
To make sauce: In a heavy saucepan, combine the sugar, flour,
eggs, lemon juice and reserved pineapple juice until completely
blended. Cook and stir over medium-low heat until mixture is
thickened. Cool mixture to room temperature; fold whipped cream
into cooled mixture. In a large bowl, combine the oranges,
marshmallows, cherries and reserved pineapple; fold in dressing.
Chill. Serve in pretty glass bowl.
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