24-Hour Fruit Salad - cooking recipe

Ingredients

2 eggs
dash of salt
2 Tbsp. pineapple juice
1 small bottle cherries, cut up
1 (16 oz.) can fruit cocktail
1 carton whipping cream
2 Tbsp. sugar
2 Tbsp. fresh lemon juice
1 Tbsp. butter or margarine
1/2 pkg. mini marshmallows
2 c. pineapple chunks

Preparation

Combine eggs, sugar, salt, lemon juice, pineapple juice and butter and
cook in a double boiler until thick.
Cool and pour over
drained
fruit.
Whip the cream, then fold in fruit mixture. Chill 24 hours.