24 Hour Salad With Fruit And Custard Recipes

24 HOUR FRUIT SALAD

Steps:

• In the bottom of a double boiler, bring 1 inch water to simmer. Combine eggs, lemon juice, and sugar in top of double boiler and cook until thickened, about 10 to 12 minutes. Remove from heat and cool completely.
• Using a standing mixer or electric hand mixer, whip heavy cream until stiff peaks form. Fold in cooled custard sauce until combined.
• In a large bowl, add grapes, pineapple, oranges, cherries, marshmallows, and banana. Pour cream sauce over and stir to combine. Refrigerate at least 8 hours or up to 24 hours before serving.

TANGY 24 HOUR FRUIT SALAD

Steps:

• Drain fruit well.
• In a bowl that can be covered, put fruit and marshmallows; carefully fold in sour cream.
• Sprinkle with coconut.
• Let stand in refrigerator 24 hours before serving.

24 HOUR FRUIT SALAD

Steps:

• Whip together cream cheese and Cool Whip.
• Mix in pineapple, apples, grapes and marshmallows.
• Sprinkle pecans over the top.
• Refrigerate for 24 hours.

24 HOUR FRUIT SALAD

Steps:

• The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day.
• On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed.
• Mix the pudding mix and milk together until thick.
• Fold the whipped cream and pudding together.
• Fold the fruits and marshmallows into the cream and pudding mixture.
• Refrigerate overnight.

FAMILY FAVORITE 24 HOUR FRUIT SALAD

Steps:

• 1. Drain pineapple chunks in a colander over a small bowl and reserve 4 tablespoons of pineapple syrup.
• 2. To make custard for fruit salad: In a small heavy saucepan, combine reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. *Note: as a rule, I used apple cider vinegar*
• 3. Cook and stir over low heat, whisking or stirring constantly, for about 6 minutes or until the mixture thickens slightly and coats a metal spoon. It may take a little longer than 6 minutes, but when it coats the spoon it is ready. (Yes you will smell the vinegar, but don't worry, the custard will taste delicious). Cool to room temperature.
• 4. In a 3 quart bowl, combine pineapple chunks, fruit cocktail, mixed fruit, and marshmallows.
• 5. Pour custard over; mix fruit mixture gently. (I generally make this up in a glass rectangular baking pan.)
• 6. In a large bowl, to make the whipped cream do the following: Mix 1 envelope of Dream Whip, 1/2 cup cold milk, and 1/2 teaspoon vanilla. Beat on low speed until blended. Then beat on high speed for 4 minutes until topping thickens and form peaks.
• 7. Fold whipped cream into fruit mixture. Cover with some Saran Wrap and refrigerate 24 hours or overnight. Makes 10 to 12 servings.

TWENTY FOUR HOUR FRUIT SALAD

Steps:

• Mix eggs, vinegar and sugar in the top of double boiler, heat, stirring constantly until smooth and thick.
• Remove from heat, add butter, stirring until incorporated.
• Pour into large, preferably glass bowl.
• Put into fridge and chill thoroughly- about 1 hour.
• Add the rest of the ingredients, mix and put back into the fridge for 24 hours.
• Decorate with marashino cherries.

24 HOUR SALAD, GRANDMA'S

Steps:

• Beat eggs and add blended sugar and flour. Add juice, water and salt and cook until thick and creamy. Cool and add cream. Mix remaining ingredients and add dressing. Chill 24 hours. Several times during the 24 hours stir salad with a fork. Serve on lettuce leaf, topped with a cherry.