24 Hour Salad - cooking recipe

Ingredients

1 1/2 large cans crushed pineapple
1 large can white cherries
1/2 lb. marshmallows
yolks of 3 eggs
2 Tbsp. butter
2 1/2 Tbsp. lemon juice
1 pt. whipping cream

Preparation

Mix pineapple, cherries and marshmallows together; drain all juice off.
Beat egg yolks, butter and lemon juice together; cook until real thick (careful not to curdle).
Thin with a small amount of whipping cream (be sure all juice is drained off fruit).
Whip the whipping cream and fold into cooked mixture, then fold into salad.
Best to let stand 24 hours.