24 Hour Fruit Salad - cooking recipe

Ingredients

1 (12 oz.) can pineapple chunks
3 slightly beaten egg yolks
3 Tbsp. sugar
2 Tbsp. vinegar
1 Tbsp. butter or margarine
dash of salt
1 (17 oz.) can pitted light sweet cherries, drained
3 oranges, peeled, sectioned and drained
2 c. miniature marshmallows
1 c. whipping cream

Preparation

Drain pineapple; reserve 2 tablespoons syrup to make custard. Combine reserved syrup, egg yolks, sugar, vinegar, butter or margarine and salt in small honkey saucepan.
Cook and stir over low heat about 6 minutes or until mixture thickens slightly and coats 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 whipping cream into fruit mixture, turn serving bowl. Cover and refrigerate 24 hours or overnight.
Makes 10 to 12 servings.