24 Hour Salad - cooking recipe

Ingredients

1 (8 oz.) can pineapple tidbits
2 eggs, beaten
1/4 c. sugar
1/4 c. flour
dash of salt
1/4 c. lemon juice
1 c. heavy cream, whipped
1 1/2 c. miniature marshmallows
1/2 c. walnuts
1 c. seedless grapes (purple), halved

Preparation

Drain pineapple.
In pan, mix 1/2 cup pineapple juice with eggs, sugar, flour and salt.
Cook over low heat, stirring constantly until thick and smooth.
Stir in lemon juice. Refrigerate until cool.
Fold in whipped cream.
Lightly mix in pineapple, marshmallows, nuts and grapes.
Cover.
Refrigerate 24 hours.