24 Hour Fruit Salad

2 cans tropical fruit
1 large can chunk pineapple
1 lb minature marshmallows
1 can Fruit for Salad
1 pint of cream, whipped
2 bananas

Put pineapple and juice in a pan and bring to a boil. Take off heat and add marshmallows, melting them completely. Place this mixture in the fridge over night. The next day, add whipped cream and fruits.

Submitted by Marlene Thompson.

Recipe submitted in 1984.

The 24 Hour Fruit Salad recipe appeared in the Soups, Sandwiches, Salads and Salad Dressing chapter of the 1984 Herron Island Cookbook.


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Additional Information
Recipes in the Salads Chapter
Recipes Submitted by Marlene Thompson


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