24 Hour Marshmallow Salad

A creamy sugary salad that is perfect for potlucks because it makes a HUGE batch!  My stepmom used to make this almost every Thanksgiving and I remember having it for leftovers for days after.  So sweet and tasty!

24 Hour Marshmallow Salad
Prep time
Total time
I've always used real whipped cream; not sure how it would turn out if you used anything but.
  • 2 cups real whipped cream
  • 2 eggs, beaten
  • ⅔ cup sugar
  • ¼ cup lemon juice
  • 1 large bag mini marshmallows
  • 15 oz can pineapple chunks, drained
  • 15 oz can mandarin oranges, drained
  1. Mix together eggs, sugar and lemon; cook over a low flame stirring constantly until thick and clear. Let cook, then mix with whipped cream. Add pineapple, oranges, and marshmallows. Let stand in refrigerator 12 hours.

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