Deluxe Dressing for Fruit Salads

My Aunt Mona served this dressing with a large bowl of mixed fruit 60 years ago. It has been a family favorite for special occasions ever since. She layered the fruits in a glass bowl so their colors and textures could be admired by everyone. The dressing was offered in a gravy boat or served in a separate bowl. These are some of the fruits she liked to use: pineapple pieces; diced apples; peaches; pears; melon chunks or balls; grapes; bananas; Mandarin orange segments--and even nuts and chopped dates. Feel free to use your favorites. Amount of servings depends upon how much fruit is used and how big the bowl is.

• Ready In: 25 mins
• Serves: 6-12

Ingredients

• 3  eggs, beaten light Then add
• 3⁄4 cup sugar (Beat with eggs until fluffy)
• 1  orange, juice of, squeezed from it
• 1  lemon, juice of, squeezed from it
• 1  cup  pineapple juice (Juice from 1 can pineapple rings or chunks.)
• 1  tablespoon cornstarch (Dissolved in some of the juice.)
• 1  cup heavy cream, whipped until stiff and folded into pudding mixture after it is cooked and chilled

Directions

1. Cook all ingredients EXCEPT WHIPPED CREAM in double boiler until thick. When consistency of pudding, take off from heat. Pour into bowl and chill in refrigerator until ready to serve.
2. Whip 1 cup of heavy whipping cream until stiff and fold into chilled mixture until smooth. Best served over assorted, cut up fruits.