Thursday, December 22, 2011

24 hour Salad

I'm going to be making this tomorrow. It's so good I usually double it, but we're low on eggs this year & it's just the 5 of us, so I'm only making the regular recipe. Maybe I'll make it again in a couple months instead of doubling it.

1/2 cup (or more) of halved marashino cherries, set aside to drain
1 can orange segments, drained
20 oz pineapple chunks, set aside 1/4 cup of juice, drain the rest

(I usually just put all the fruit in a strainer together & leave them while I make the rest)

3 egg yolks
1 tsp vanilla
2 tbsp sugar
1 tsp cornstarch
1/8 tsp salt
2 tbsp lemon juice
1/2 c sour cream
2 c mini marshmallows
1/2 c whipped cream (or more if you like)

Combine pineapple juice, yolks, sugar, salt, cornstarch & lemon juice in a saucepan. Stir constantly over medium heat until it thickens. Cool. Stir in sour cream and vanilla. Add fruit and marshmallows. Cover and refrigerate overnight. Add whipped cream before serving.

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