1 pint whipping cream
Fruit fresh or canned

Mix together in a bowl until well blended:

2 eggs, well beaten
1 cup sugar
1 teaspoon vanilla
a dash salt
¾ to 1 cup chopped pecans

Pour hash mix into a 9x13-inch pan and bake at 325°F for 15 to 20 minutes. Watch carefully so it doesn't burn. Cool and break into pieces. It will stay fresh in a sealed container for a couple of days or so.

When ready to use, select four or five types of fruit you wish to use in the salad. (My favorite five that I use are fresh strawberries (1 pound), mandarin oranges (large can), apples (2 large), grapes (1 pound), and bananas (3). Set aside a few strawberries for garnish. Cut the fruit into bite size pieces.

Whip 1 pint of whipping cream, sweeten and flavor. To create the salad, place a layer of the four fruits in the bottom of the bowl, cover with a layer of whipped cream, and sprinkle the hash mixture over the whipped cream. Then begin again with layering the fruit, cream, and hash until you completely fill the bowl. Garnish with strawberries.

It's best to serve that day. Enjoy!

Submitted by: Toni Meyer