24 Hour Fruit Salad - cooking recipe

Ingredients

2 c. dark cherries
2 c. diced pineapple
2 c. mandarin orange sections
2 c. marshmallows (mini)
1 c. nuts
2 eggs
2 Tbsp. sugar
1/4 c. light cream
2 Tbsp. lemon juice
2 c. whipped cream
maraschino cherries for decoration

Preparation

Drain fruits well.
Combine with marshmallows and nuts; let set.
Beat eggs until light.
Gradually add sugar, cream and lemon juice.
Mix thoroughly.
Cook in double boiler until smooth and thick, stirring constantly.
Cool.
Fold in whipped cream.
Pour over fruit mixture and mix lightly.
Chill in fruit molds or bowls for 24 hours.