24 Hour Salad - cooking recipe

Ingredients

3 egg yolks, beaten
3 Tbsp. sugar
2 Tbsp. lemon juice
2 Tbsp. pineapple syrup
dash of salt
2 c. miniature marshmallows
2 c. pineapple tidbits
2 c. canned pitted white cherries, drained
2 pared oranges, drained and chopped
8 maraschino cherries, chopped
1 c. heavy cream, whipped
1/3 c. slivered, blanched almonds

Preparation

Combine first five ingredients in top of double boiler.
Cook and stir over hot, not boiling, water until mixture thickens about 5 minutes.
Cool.
Stir in marshmallows and fruits; fold in whipped cream.
Refrigerate 24 hours.
Just before serving, fold in almonds.
Serves 8 to 10.