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.