24 Hour Fruit Salad

• 3 eggs, beaten
• 1/4 cup (60 ml) sugar
• 1/4 cup (60 ml) vinegar
• 2 Tbsp (30 ml). butter or margarine
• 2 cups (475 ml) green grapes
• 2 cups (475 ml) miniature marshmallows
• 1 can (20 oz (560 grm).) pineapple chunks, drained
• 1 can (15 oz (420 grm).) Mandarin oranges, drained
• 2 medium firm bananas, sliced
• 2 cups (475 ml) whipping cream, whipped - sweetened to your personal taste
• 1/2 cup (125 ml) chopped pecans

1. In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160 degrees (70 C.).
2. Remove from heat; stir in butter.
3. Cool.
4. In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat.
5. Refrigerate for 4 hours or overnight.
6. Just before serving, fold in whipped cream and pecans.

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

Taken from online-cookbook.com/goto/cook/rpage/000C3C (may not work)