Mom's Fruit Salad With Cooked Dressing

This is an adaptation of several slightly different recipes, but slightly different from the rest. My family LOVES it--and so does everyone else who's tasted it! This is also wonderful as a topping for belgian waffles.

• Ready In: 40 mins
• Serves: 64
• Yields: 2 gallons

Ingredients

• For the dressing

• 2  tablespoons flour
• 1⁄2 cup sugar
• 2  eggs
• 1 (20 ounce) can pineapple tidbits, juice of
• 1  lemon, juice of
• 1  orange, juice of
•  vinegar (approx. 1 T)
• 1  grated lemon, rind of
• 1⁄2  grated orange, rind of
• 1⁄2 pint  whipping cream, whipped

• 2 gallons of cut-up fruit

• 2 -3  apples
• 2  oranges
• 3 -4  bananas
• 1 (20 ounce) can pineapple tidbits (you used the juice in the dressing!)
• 1  cup grapes
• 1  cup cherries (fresh, frozen, or canned)
•  fruit (in season, canned, or frozen)
•  miniature marshmallow (to taste(I use 1/2 bag)

Directions

1. Whisk the flour & sugar together. Beat eggs until light, and whisk in flour & sugar.
2. Drain a can of pineapple tidbits into a 2-cup measure, add the lemon and orange juices, and pour in enough vinegar to make 1-1/4 cups total liquid.
3. Add to the egg mixture. Cook in double boiler, stirring constantly, until thickened.
4. Chill thorougly, then fold in whipped cream.
5. Fold into your mixed fruit--you really can use whatever fruit you have on hand. I've added mango, pears, starfruit, kiwi, and I can't remember what all!
6. Chill and enjoy!