24 Hour Salad - cooking recipe

Ingredients

2 c. white cherries, halved and seeded
2 c. pineapple chunks, halved
2 c. orange sections
2 c. large marshmallow quarters
1/2 lb. chopped blanched almonds
2 Tbsp. sugar
1 c. whipping cream, divided
juice of 1 lemon
2 eggs, beaten lightly

Preparation

Combine well drained cherries, pineapple bits and orange sections.
Add marshmallows and nuts.
Combine sugar, 1/4 cup cream and lemon juice with eggs and cook in double boiler until smooth and thick, stirring constantly.
Cool.
Whip remaining cream and fold into egg mixture.
Pour sauce over fruit mixture and mix lightly.
Let stand 24 hours in refrigerator.
Serve on lettuce leaf and garnish with whipped cream, if desired.
Serves 10 to 12.