Creamy Overnight Fruit Salad Recipes

CREAMY OVERNIGHT FRUIT SALAD

Steps:

• In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool.
• In chilled medium deep bowl, beat whipping cream with electric mixer on low speed until mixture begins to thicken. Increase speed to high and beat until stiff peaks form. Fold in cooled egg mixture.
• In large glass or plastic bowl, gently toss salad ingredients and dressing. Cover; refrigerate at least 12 hours to blend flavors but no longer than 24 hours.

OVERNIGHT FRUIT SALAD

Steps:

• In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool. , In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

CREAMY FRUIT SALAD I

Steps:

• In a large bowl, combine fruit cocktail, bananas and cherries. Reserve 3 slices of banana and 1 cherry for garnish.
• In a mixing bowl, whip the cream to soft peaks with an electric mixer. Add sugar and vanilla, and whip to combine.
• Fold the whipped cream into the fruit. Garnish with a fan of banana slices. Place cherry at the bottom of the banana fan.

OVERNIGHT FRUIT SALAD

Steps:

• Prepare cooked Dressing:.
• Heat first 6 ingredients just to boiling in 1-quart saucepan over medium heat, stirring constantly.
• Let it cool while you beat the whipping cream.
• Beat whipping cream in chilled medium bowl with electric mixer on high speed until it's stiff.
• Fold a spoonful of the cooled egg mixture into into the whipped cream.
• Fold the rest of the cooled egg mixture into the whipped cream.
• If you add the hot egg mixture all at once into the whipped cream, it will curdle; trust me on this.
• Add fruit& nuts to the dressing.
• Refrigerate at least 12 hours to blend flavors.
• Garnish with Maraschino cherries.
• Garnish with nuts if you choose to use the nuts as a garnish rather than an ingredient, or both as I do.

COOL AND CREAMY FRUIT SALAD

Steps:

• In a large bowl, beat cream cheese, lemon zest and juice until blended. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold into cream cheese mixture., Layer fruit in a 2-qt. glass bowl; spread cream cheese mixture over top. Refrigerate, covered, until serving or up to 24 hours. Just before serving, sprinkle with pecans.

CREAMY FRUIT SALAD II

Steps:

• Combine the cream cheese and condensed milk; blend until smooth.
• Drain the juice from 1 can of the fruit cocktail and add to cream cheese mixture. Add the other can with all its juice and any other fruit at this time. Mix with a large spoon.
• Add extra condensed milk to sweeten if desired. Cover with saran wrap and chill. Mix well and serve cold.

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.