Categories: Salads
Ingredients
- 1 pkg (16 oz,) large marshmallows, halved
- 3 egg yolks, beaten
- 1/2 C milk
- 1/8 tsp ground mustard
- 1 cup heavy whipping cream
- 2 tsp confectioners' sugar
- 1 tsp vanilla extract
- 1 can (20 oz.) pineapple chunks, drained
- 1 can (15 oz.) mandarin oranges, drained
- 3 C sliced fresh strawberries
- 1 C fresh blueberries
- 1/2 C chopped pecans
Directions
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Place marshmallows in a large bowl; set aside. In a saucepan, whisk the egg yolks, milk and mustard. Cook and stir over medium heat until mixture reaches 160 degrees and coats the back of a metal spoon. Cool for 5 minutes. Stir into marshamallows. In a mixing bowl, beat the cream, confectioners’ sugar and vanilla on medium speed until soft peaks form. Fold into marshmallow mixture. Add fruit; gently toss to coat. Cover and refrigerate for at least 3 hours. Just before serving, stir in peacans.