Twenty-Four Hour Salad - cooking recipe

Ingredients

1 (16 oz.) pkg. marshmallows
1 (16 oz.) can pineapple chunks, drained
1 (16 oz.) jar maraschino cherries, drained
1 c. chopped pecans
juice of 1 lemon
3 Tbsp. vinegar
2 Tbsp. water
1 c. whipping cream, whipped
2 egg yolks

Preparation

Cut marshmallows, pineapple and cherries into quarters. Combine with pecans and lemon juice in a bowl; mix well.
Combine egg yolks, vinegar and water in saucepan.
Cook until thickened to custard consistency, stirring constantly.
Cool to room temperature.
Fold into fruit.
Fold in whipped cream.
Chill, covered, for 24 hours.