Overnight Fruit Salad

Dressing:
3 large eggs, beaten
1/4 C sugar
1/4 C white vinegar
2 T butter

Salad:
2 C green grapes
2 C miniature marshmallows
1-20 oz pineapple chunks, drained
1-15 oz mandarin oranges, drained
2 medium firm bananas, sliced
2 C heavy whipping cream, whipped
1/2 C chopped pecans

In a double boiler over medium heat, cook and stir eggs, sugar and vinegar until mixture is thickened and reaches 160 degrees. 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 four hours or overnight. Just before serving, fold in whipped cream and pecans.