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24 Hour Salad
Instructions
  1. Add juice and salt to egg yolks in a small bowl fitted over a pan of simmering water and cook until thickened stirring constantly. Cool. Fold into whipped cream. Drain fruit and combine with marshmallows. Fold in whipped cream.
  2. Refrigerate for 24 hours stirring twice. DO NOT taste before the 24 hours
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