24 Hour Salad - cooking recipe

Ingredients

4 egg yolks
1/2 c. light cream
juice of 1 lemon
2 (16 oz.) cans pineapple chunks
3 to 4 oranges, cut up
1/2 lb. marshmallows, cut up
1 c. red seedless grapes, cut up
1/2 pt. whipping cream

Preparation

Mix egg yolks, light cream and lemon juice.
Cook, stirring constantly, over low heat until slightly thickened.
Let cool. When cool, add fruit and marshmallows; refrigerate for 24 hours.