24 hour fruit salad with marshmallows and sour cream

Jello Marshmallow Salad is a favorite side dish recipe for the holidays

Instructions. In the bottom of a double boiler, bring 1 inch water to simmer. Combine eggs, lemon juice, and sugar in top of double boiler and cook until thickened, about 10 to 12 minutes. Remove from heat and cool completely. Using a standing mixer or electric hand mixer, whip heavy cream until stiff peaks form.

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To assemble the salad: Combine the fruit and marshmallows and fold in the dressing. Spoon into a serving bowl and chill for 24 hours. Serve garnished with mint sprigs if desired. How to Serve This Fruit Salad. This 24-hour fruit salad recipe is ideal as a dessert, potluck dish, part of a brunch buffet, or a great side for a summer BBQ.

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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.

76 easy and tasty marshmallow salad recipes by home cooks Cookpad

Whipped Cream. In a separate mixing bowl, use the hand or stand mixer to beat heavy cream until stiff peaks form. Do not over beat. Fold whipped cream mixture into the rest of the ingredients. Cover and refrigerate for 24 hours. Serve as a salad or dessert. Keyword custard, fruit cocktail, marshmallow, whipped cream.

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Add fruit, marshmallows, and almonds and stir gently to combine. Whip the heavy cream to stiff peaks and fold into the fruit mixture. The salad can be eaten immediately, but it is better if you cover the bowl with plastic wrap and refrigerate for 24 hours. Chilling the 24-Hour Salad allows the flavors to blend.

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24 Hour Fruit Salad aka Ambrosia Salad is a classic favorite that combines a colorful array of fruits. Bringing together a medley of citrus fruits, coconut, and marshmallows, all enveloped in.

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How to Make 5 Cup Salad. In a large bowl, gently stir the following ingredients: drained mandarin oranges, drained pineapple chunks or tidbits, mini marshmallow, sour cream and coconut. It's ok to estimate the amounts of the ingredients. Refrigerate for 12-24 hours to let the salad set up.

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Here's the simple steps you'll follow to make this Salad (scroll down for the full recipe): Place the egg yolks in top of a double boiler or cook on a medium to low heat. Whip until thick. Add vinegar, sugar and pineapple juice. Cook until thick over boiling water, stirring constantly. Or if in a regular pan cook until thick and stir.

recipe 24 hour fruit salad with marshmallows and sour cream [11

1 cup sour cream (optional) 10 oz. bag miniature marshmallows. 2 cups sweetened whipped cream. Directions: In a larger bowl, combine the fruit, coconut, and pecans with sour cream. Fold in marshmallows and sweetened whipped cream. Cover and refrigerate for 24 hours. Note: You can leave the sour cream off and add more whipped cream.

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Preparation. In a pan over medium heat, beat the eggs, sugar, and vinegar or lemon juice until thick. Remove from heat and let cool. In a large bowl, mix together oranges, pineapple, marshmallows, and cherries. Add cooled egg mixture and stir to combine. Gently stir in whipped cream and chill 24 hours. Serve and enjoy!

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Step 1: Drain pineapple and mandarin oranges, catching the juice in a clean bowl. Combine the pineapple and orange juice, and then measure out 1 cup of the mixed juices. Pour 1 cup of juice into a medium saucepan. Step 2: Add lemon juice, granulated sugar, and cornstarch to the juice mixture, and whisk.

24 hour fruit salad with marshmallows and sour cream

directions. The canned fruit needs to be completely dry, so recommend starting this 2 days in advance - draining the fruit overnight on the first day. On the day before you need the salad, whip the cream. You can sweeten it with a bit of sugar if desired, but it's not needed. Mix the pudding mix and milk together until thick.

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1. In 1-quart saucepan, mix all dressing ingredients except whipping cream. Heat to boiling over medium heat, stirring constantly; cool. 2. 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.

24 hour fruit salad with marshmallows and sour cream

No you cannot freeze this 24 hour fruit salad with marshmallows and sour cream. Frozen fruit freezes into a soupy mess with no crunch or texture. And sour cream will separate as it thaws. For best results, eat this fruit salad with marshmallows and sour cream dish fresh.

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How To Make family favorite 24 hour fruit salad. 1. Drain pineapple chunks in a colander over a small bowl and reserve 4 tablespoons of pineapple syrup. 2. To make custard for fruit salad: In a small heavy saucepan, combine reserved pineapple syrup, egg yolks, sugar, vinegar, butter or margarine, and salt. *Note: as a rule, I used apple cider.

24 hour fruit salad with marshmallows and sour cream

Instructions. In a large bowl, mix the fruit then stir in the marshmallows and pecans. In a small bowl fold together the sour cream and whipped topping then fold into the salad. Cover and refrigerate at least 4 hours or overnight before serving.