24 Hour Salad With Fruit And Custard Recipes

24 HOUR SALAD

Steps:

• Drain the juices from the pineapple tidbits and the mandarin oranges. Measure to make 1-1/3 cups; discard remaining juice. If you need to add more liquid to get to 1-1/3 cups, add some water.
• Combine the eggs, flour, sugar, and the 1-1/3 cups juice in a heavy saucepan. Cook over medium heat, stirring constantly with a wire whisk, until thick and boiling. This should take about 10 minutes.
• Remove the saucepan from the heat and whisk in the lemon juice and 1/2 cup of the mini marshmallows until the marshmallows are melted. Cover the pan and chill in the fridge until cold, about 4 hours. I whisk the custard once while it's chilling to make sure it's completely smooth.
• When the custard is cold, fold in the pineapple tidbits, remaining marshmallows, and grapes, if using.
• Then beat the cream with the powdered sugar until stiff. Fold into the salad. Then fold in the mandarin oranges.
• Spoon the salad into a serving bowl, cover, and chill for 24 hours before serving.

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.

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.

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.