Ingredients for 24 Hour Fruit Salad
- 1 pound macaroni
- 1 (20 ounce) can pineapple tidbits (drained)
- Lemon, Juice Of
- 2 large eggs
- ¼ cup all-purpose flour
- a pinch salt
- sugar
- 1 (20 ounce) can fruit cocktail (drained), ½ cup fruit cocktail juice
- 1 (8 ounce) container Cool Whip
- 1 cup mini marshmallows
- 2 cups pineapple juice
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How to Make 24 Hour Fruit Salad
- Cook 1 pound of macaroni according to package directions until al dente. Drain, rinse thoroughly under cold water, and set aside to cool completely.
- In a medium saucepan, whisk together ½ cup fruit cocktail juice, ¼ cup lemon juice, 2 cups pineapple juice, 2 large eggs, ¼ cup all-purpose flour, and a pinch of salt.
- Cook the mixture over medium heat, stirring constantly, until it thickens to a creamy consistency (about 5-7 minutes). Remove from heat.
- Pour the thickened mixture over the cooled macaroni. Stir gently to combine. Cover and refrigerate overnight (or for at least 8 hours).
- The next day, gently fold in 1 (20 ounce) can of pineapple tidbits (drained), 1 (20 ounce) can of fruit cocktail (drained), 1 (8 ounce) container of Cool Whip, and 1 cup of mini marshmallows.
- Refrigerate for at least 30 minutes before serving to allow flavors to meld and the salad to chill.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
110g
Fat
11g
Carbs
14g
