24 Hour Salad - cooking recipe

Ingredients

1 (2 1/2 oz.) can crushed pineapple
1 c. chopped pecans
1 pkg. miniature marshmallows
1 pt. whipping cream
1 egg
3 Tbsp. water
2 Tbsp. vinegar

Preparation

Mix marshmallows, pecans and pineapple in large bowl.
Beat egg well.
Add water and vinegar; cook until thick, stirring constantly.
Pour over pecans, pineapple and marshmallows.
Mix well.
Whip the cream; pour over other mixture.
Blend well and chill 24 hours.