Overnight Fruit Salad - cooking recipe

Ingredients

1 cup (20 oz.) pineapple chunks in heavy syrup, drained reserving 2 Tbsp. syrup
3 egg yolks, beaten
2 Tbsp. sugar
2 Tbsp. white vinegar
1 Tbsp. butter or margarine
1/8 tsp. salt
2 cans (17 oz. ea.) pitted white Royal Anne cherries, drained
2 cans (11 oz. ea.) mandarin oranges, drained
1 1/2 cups miniature marshmallows
1 cup whipping cream

Preparation

Chill a small bowl and beaters from an electric mixer.
Place pineapple chunks in large bowl; set aside.
In the top of a double boiler over hot water, combine egg yolks, sugar, vinegar, reserved pineapple syrup, butter, and salt.
Stirring constantly, cook mixture about 4 minutes or until thickened.
Remove from heat and allow to cool.
Chill 30 minutes.
Add cherries, mandarin oranges, and marshmallows to pineapple chunks.
Stir in chilled dressing. In chilled bowl, beat whipping cream until peaks form; fold into fruit mixture.
Chill over night.