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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4 egg yolks

1 1/2 to 2 lemons

1 pint whipping cream

1 pound seedless red grapes

1 pound miniature marshmallows

2 (15 1/2-ounce) cans pineapple tidbits, drained


  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.