Twenty-Four Hour Fruit Salad - cooking recipe

Ingredients

2 c. halved green grapes
2 c. halved dark grapes
2 c. diced pineapple
2 c. orange sections
1 1/2 c. maraschino cherries, cut in half
2 sliced bananas
2 c. miniature marshmallows
1 1/2 c. broken pecans
2 eggs, slightly beaten
4 Tbsp. sugar
4 Tbsp. lemon juice
2 Tbsp. butter

Preparation

Cook in a double boiler.
When cool, add 1 cup whipping cream, whipped until soft peaks form.
Add to cooled custard.
Gently fold into fruit mixture.
Cover and chill 24 hours or overnight.