24 HOUR FRUIT SALAD

24 HOUR FRUIT SALAD


Whipped Cream Dressing (below)
1 can (16 1/2 ounces) pitted sweet cherries, drained
2 cans (15 1/4 ounces each) pineapple chunks in juice,
drained and 2 tablespoons juice reserved
3 oranges, cut into small chunks (or 2 cans (11 ounces ea.)
mandarin orange segments, drained, can be substituted for
the oranges)
1 cup miniature marshmallows


Prepare Whipped Cream Dressing. "Gently" toss dressing and
remaining ingredients in large glass or plastic bowl. Cover
and refrigerate at least 12 hrs. to blend flavors but no
longer than 24 hours. Cover and refrigerate any remaining salad.



WHIPPED CREAM DRESSING:
2 large eggs, beaten
2 tbs sugar
2 tbs lemon juice
2 tbs reserved pineapple juice
1 tbs margarine or butter
dash of salt
3/4 cup heavy whipping cream


heat all ingredients except whipping cream just to boiling
in 1-quart saucepan over medium heat; stirring constantly;
cool. Beat whipping cream in chilled medium bowl with electric
mixer on high speed until stiff. Fold in egg mixture.

Yield: 8 servings