It’s a must-try for any Easter brunch menu or ladies' luncheon; guests can’t get enough!
canpineapple chunks in juice, drained
1(13.5-oz.)
jarpitted dark cherries in heavy syrup, drained (stems removed)
1(11-oz.)
Credit: Abigail Wilt
Cook over medium, whisking constantly, until slightly thickened, about 3 minutes.
Remove saucepan from heat, and stir in butter.
Cool completely, about 10 minutes.
Beat whipping cream with an electric mixer on medium-high speed until stiff peaks form, 2 to 4 minutes.
Fold cooled egg mixture into whipped cream, and set aside.
Stir together pineapple chunks, cherries, orange segments, bananas, and grapes in a large bowl.
Add marshmallows, and stir until incorporated.
Add whipped cream mixture to fruit, and stir until fruit is evenly and completely coated.
Cover with plastic wrap.
Chill in refrigerator for at least 6 hours or up to 24 hours.
