Christmas 24 Hour Salad - cooking recipe

Ingredients

2 egg yolks
1/4 c. sugar
1/8 tsp. salt
1/4 c. half and half
juice of 2 lemons
1 (20 oz.) can pineapple tidbits, drained
1 (16 1/2 oz.) can Royal Anne cherries, drained
2 c. miniature marshmallows
3/4 c. green seedless grapes
1 c. chopped pecans
1 c. whipping cream
lettuce leaves
green grape clusters

Preparation

Combine egg yolks, sugar and salt in heavy saucepan; gradually add half and half and lemon juice.
Cook over medium heat until thickened, stirring constantly.
Remove from heat and cool. Combine pineapple and next 4 ingredients in large bowl; fold in egg mixture and whipping cream.
Cover and chill 8 hours; serve in lettuce lined bowl and garnish with grape clusters.
Makes 8 to 10 servings.