Twenty Four Hour Salad - cooking recipe

Ingredients

2 c. white cherries
2 c. oranges
1 c. chopped nuts
1 c. cream, whipped
2 Tbsp. sugar
juice of 1 lemon
2 c. pineapple, crushed
2 c. miniature marshmallows
2 eggs
1/4 c. cream

Preparation

Beat eggs until light.
Add sugar and cream and cook in double boiler until thick and smooth.
Cool.
When cold, add lemon juice, then fold in whipping cream.
Add fruits, nuts and marshmallows. Refrigerate for 24 hours.
This is a delicious salad or dessert. Serves 14 to 18.