Overnight Fruit Salad

• 3 large eggs, beaten
• 1/4 cup sugar
• 1/4 cup white vinegar
• 2 tablespoons butter
• 2 cups green grapes
• 2 cups miniature marshmallows
• 1 can (20 ounces) pineapple chunks, drained
• 1 can (15 ounces) mandarin oranges, drained
• 2 medium firm bananas, sliced
• 2 cups heavy whipping cream, whipped
• 1/2 cup chopped pecans

1. In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160u0b0. Remove from the heat; stir in butter. Cool.
2. 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. Just before serving, fold in whipped cream and pecans.

eggs, sugar, white vinegar, butter, green grapes, marshmallows, pineapple, mandarin oranges, bananas, heavy whipping cream, pecans

Taken from www.tasteofhome.com/recipes/overnight-fruit-salad/ (may not work)