Mom'S 24 Hour Fruit Salad - cooking recipe

Ingredients

1 lb. marshmallows
1 large can pineapple, diced in small wedges
1 small bottle maraschino cherries
1/2 pt. cream, whipped
1/2 lb. pecans or English walnuts, chopped
3 egg yolks
juice of 1 lemon
1/4 c. cream or milk
2 Tbsp. butter or margarine

Preparation

Make a custard with egg yolks, lemon juice, cream or milk and butter or margarine.
Mix together and cook in double boiler until it thickens.
Cool.
Mix together the marshmallows, pineapple (well drained), cherries and chopped nuts.
Pour dressing over all and gently mix.
Whip cream and fold in.
Allow to set in refrigerator 24 hours.