Twenty-Four Hour Salad - cooking recipe

Ingredients

1 large can crushed pineapple
2 cans white Queen Anne cherries, drained
3 c. miniature marshmallows
2 Tbsp. sugar
1 pkg. slivered almonds
1/2 c. half and half
juice of 1 lemon or 1/3 c. lemon juice
1 carton whipping cream
sugar

Preparation

Place first 5 ingredients in bowl.
Bake custard.
Use 4 egg yolks, stir and put in nonstick pan, half and half and juice of 1 lemon or 1/3 cup lemon juice.
Add slowly to milk/egg mixture. Cook over medium heat to a slight boil, not real thick.
Cool and add to fruit and stir.
Whip whipping cream.
Add sugar and whip, then add to mixture.
Chill overnight.
Excellent!