Barb Bensley's Fruit Salad
4 Tbspcornstarch or arrowroot
2 largecans crushed pineapple
2 - 11 ozcans mandarin oranges
10 1/2 ozmaraschino cherries
1 1/3 cacina de pepe 34
9 ozcool whip
How to Make Barb Bensley's Fruit Salad
- Drain and save fruit juices from the pineapple, mandarin oranges and cherries.
In sauce pan, combine juices, sugar, eggs and cornstarch cooking until thickened.
- Cook Acina de pepe 34.
Drain and mix with thickened sauce.
Allow to cool for 4 hours.
Add fruit and 9 oz of cool whip.
Chill until ready to serve