24 Hour Fruit Salad - cooking recipe

Ingredients

1 (20 oz.) can pineapple chunks
3 slightly beaten egg yolks
2 Tbsp. sugar
2 Tbsp. vinegar
1 Tbsp. margarine
dash of salt
1 (17 oz.) can pitted light sweet cherries, drained
3 oranges, peeled, sectioned and drained
2 c. tiny marshmallows
1 c. whipping cream

Preparation

Drain pineapple; reserve 2 tablespoons syrup.
To make custard, in small heavy saucepan combine reserved syrup, egg yolks, sugar, vinegar, margarine and salt.
Cook and stir over low heat about 6 minutes or until mixture thickens slightly and coats a metal spoon.
Cool to room temperature.
In a large bowl, combine pineapple, cherries, oranges and marshmallows.
Pour custard over; mix fruit mixture gently.
Whip the whipping cream until soft peaks form.
Fold whipped cream into fruit mixture. Turn into serving bowl.
Cover and refrigerate 24 hours or overnight.