Grandma's Creamy Fruit Salad
My grandma's creamy fruit salad is a Thanksgiving favorite but great anytime. Creamy lemon marshmellow goodness with your favorite fruit.
Ingredients
- 2 large eggs, beaten
- 5 tbsp fresh squeezed lemon juice
- 5 tbsp granulated sugar
- 2 tbsp butter
- 8 oz miniature marshmellows
- 1 cup heavy cream, whipped
- 1 20 oz can pineapple tidbits, well drained
- 1 15 oz can mandarin oranges, well drained
- 1 cup green grapes, cut in half
Instructions
- Place beaten eggs in double boiler (you can use a glass bowl over boiling water in saucepan). Add sugar and lemon juice to eggs and beat together until the mixture is thick and smooth over medium high heat. Make sure you stir the mixture continuously until it is thickened.
- Remove from the heat and stir in the butter and marshmellows. Let butter melt and marshmellows partially melt so they are gooey. Let the mixture cool before adding to the cream.
- Whip the cream in a large glass or metal bowl until it forms stiff peaks. (Hint: Chilling the bowl and beaters ahead of time will help speed up the process of whipping the cream and increase the volume if you have the time. Stainless steel keeps the cream chilled longer.)
- Fold the cooled marshmellow mixture into the cream until smooth.
- Place the well-drained fruit in a large serving bowl and fold the whipped cream/marshmellow mixture into the fruit.
- Chill in the refrigerator for at least 12 hours.
Tried this recipe?Let us know how it was!