24 Hour Salad - cooking recipe

Ingredients

1 (20 oz.) can pineapple chunks
1 c. sugar
3 egg yolks
2 Tbsp. flour
1/4 c. margarine
6 to 8 medium apples, peeled and chopped
1 1/2 c. miniature marshmallows
1 medium jar cherries, halved
1 c. chopped pecans
1 c. coconut
1 (8 oz.) tub Cool Whip

Preparation

Drain juice from pineapple and reserve chunks and juice separately.
In a medium saucepan, cook sugar, egg yolks, flour and pineapple juice over medium heat until mixture is thickened. Remove from heat and add margarine.
Stir until blended.
Cover and refrigerate overnight.