Overnight fruit salad

I think this maybe similar to Grandma Struble's Thanksgiving fruit salad we loved.

3 large eggs, beaten

1/4 cup sugar

1/4 cup white vinegar

2 tablespoons butter

2 cups green grapes

2 cups miniature marshmallows

1 can (20 ounces) pineapple chunks, drained

1 can (15 ounces) mandarin oranges, drained

2 medium firm bananas, sliced

2 cups heavy whipping cream, whipped

1/2 cup chopped pecans

• In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160°. Remove from the heat; stir in butter. Cool.
• In a large serving bowl, combine grapes, marshmallows, pineapple, oranges and bananas; add cooled dressing and stir to coat. Refrigerate for 4 hours or overnight. Just before serving, fold in whipped cream and pecans.

Nutrition Facts

1/2 cup: 244 calories, 16g fat (8g saturated fat), 84mg cholesterol, 44mg sodium, 24g carbohydrate (21g sugars, 1g fiber), 3g protein.

https://www.tasteofhome.com/recipes/overnight-fruit-salad/