Evelyn’s 24–hour fruit salad

Published 11:03 am Tuesday, January 12, 2010


2 eggs beaten

4 tablespoons vinegar

4 tablespoons sugar

1/2 pack small marshmallows

2 oranges, sectioned and cut up

2 bananas, sliced

2 cups canned sliced pineapple cut up

12 marichino cherries, cut in halves

1 pint Cool–Whip


Cook eggs, vinegar and sugar to a paste. Then combine: marshmallows, oranges, bananas, pineapple and cherries. Add fruits to paste mixture and mix. Cover and let stand for 24 hours.

Put in (pretty) bowl. Top with one pint Cool-Whip on top just before serving.