Sunday, December 19, 2010
Aunt Winnie's "Eat Till You Puke" Fruit Salad
This one is for Jenny. Every year Aunt Winnie would make her 24 hour fruit salad when we visit Donalsonville Thanksgiving or Christmas. Jenny would eat it for breakfast, lunch, and dinner. She didn't know when to stop and would often become quite ill. She still likes it quite a bit.
24 Hour Fruit Salad
4 egg yolks, beaten
juice of one lemon
1/2 cup milk
1 16 ounce bag miniature marshmallows
1 lb seedless grapes-halved
1 29 ounce pineapple chunks - drained
1 cup chopped walnuts or pecans
1/2 pint whipping cream - whipped with a few tablespoons sugar
Combine egg yolks, lemon juice, and milk in top of a double boiler. Cook, stirring constantly, until thickened. Cool. Combine marshmallows, grapes, pineapple, nuts, and cooked mixture, blending well. Refrigerate overnight. Fold in whipped cream and chill several hours. Enjoy!!