Recipe courtesy of Diane Kirkbride

Twenty-Four Hour Salad

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  • Level: Easy
  • Total: 45 min
  • Prep: 10 min
  • Inactive: 25 min
  • Cook: 10 min
  • Yield: 10 servings
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Ingredients

Directions

  1. Cook egg yolks and lemon juice, over a double boiler, while whisking constantly until slightly thickened. Cool. Whip the cream and mix with egg yolk and juice mixture. Combine grapes, marshmallows and pineapple. Fold in whipped cream mixture. Place in serving bowl and refrigerate for 24 hours.
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