Twenty-Four Hour Fruit Salad - cooking recipe

Ingredients

1 (20 oz.) can crushed pineapple, drained and save 1 c. juice
20 oz. can drained fruit cocktail
6 oz. jar maraschino cherries, drained
4 sliced bananas
1 small bag miniature marshmallows
3 beaten egg yolks
1/2 c. sugar
1 c. pineapple juice
9 oz. whipped topping, thawed

Preparation

Drain fruit and set aside.
Mix together beaten egg yolks, pineapple juice, flour and sugar.
Cook until thick, then let cool.
Add cherries to cooked mixture. Pour mixture over pineapple and fruit cocktail.
Refrigerate for 24 hours before serving.
Add bananas, marshmallows and whipped topping.