Fruit Salad with Dressing

This recipe was submitted by L. Wigfield

Ingredients

• 1 can (19 oz) tidbit or crushed pineapple

• 1 can (10 oz) fruit cocktail

• 2 cans (10 oz each) mandarin oranges or meat of 1 fresh orange

• 2 eggs beaten

• 1/4 cup sugar

• 2 tablespoons vinegar

• 2 tablespoons butter

• 2/3 cup whipping cream

• 2 cups miniature marshmallows

Method

Drain fruit well and save juice. Combine beaten eggs, sugar, vinegar, butter and drained fruit juice. Boil in double boiler till thick; chill. Whip cream and add to chilled dressing. Combine fruit, marshmallows and dressing; chill. Garnish with maraschino cherries, coconut or nuts. Garnish is optional. This salad tastes even more delicious if refrigerated for a day before serving.